This recipe is prepared from the left over chicken gravy. Any chicken gravy which is prepared without pepper. This is one of my family's favourite recipe. We remember our native town while having this. Because this is one of the tasty recipes we'll get in kerala and nagercoil restaurents. I have never tasted a very good chicken kothu parotta in any other place other than kerala and nagercoil. So staying abroad, we miss all these recipes. So thought of preparing at home. We prepared this for dinner. Came really well. Enjoy this recipe. 
Ingredients:
Parotta cooked 7 no.s
Left over chicken gravy 1cup
chicken pieces from the gravy 1/2 cup
onion 1 big chopped
tomatoes 2 medium chopped
green chillies 5 small chopped
eggs 2
salt
chillie powder 2 tsp.
curry leaves few
oil
Method:
1. Make the cooked hot parotta into small pieces. Keep aside.
2. Heat 1tbsp. of oil in a heavy bottomed kadai. Add chopped onions and green chillies and saute till the onions are transparent.
3. Add chopped tomatoes and saute for 5mins. Add curry leaves to this. Stir for a minute. Add little salt and chillie powder. Saute in low flame till the smell of the chillie powder comes out.
4. Break 2 eggs into this and stir fry till the eggs are cooked.
5. Now add the parotta pieces and the left over chicken gravy along with chicken pieces.
6. Stir really well so that the chicken gravy, onions, eggs everything should be mixed well evenly.
7. Stir for 5 mins. in low flame. Serve hot.
Onion raita is a good combination for this kothu parotta.
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