咖喱鸡馅饼Murtabak with Chicken Filling

鸡胸肉末加入所有腌料，抓匀后，放置一旁，备用。Add all the marinade ingredients to the minced chicken breast, mix well and set aside.

冷油下锅，将洋葱末和蒜末炒至香，下做法1的鸡肉末、马铃薯丁、胡萝卜丁和调味料，翻炒至8成熟后，倒入清水，慢火煮至收汁，起锅待凉，备用。Put oil in a pan, fry minced onion and minced garlic until aroma, add minced chicken, diced potatoes, diced carrots and seasonings, stir fry until 80% cooked, pour in water simmer over low heat until the sauce is absorbed, let it cool and set aside.

在做法2的咖喱鸡馅料内，打如2颗鸡蛋，拌匀，备用。Beat 2 eggs into the curry chicken filling of method 2, mix well and set aside.

在桌面上撒上面粉，将已略解冻的黄金烙饼取出，撒上适量面粉，擀成大方形，舀入适量的咖喱鸡馅料。Sprinkle some flour on the table, take out plain paratha, sprinkle some flour on it, roll it into a large square, place an appropriate amount of curry chicken filling.

将做法4的黄金烙饼对折，包好咖喱鸡馅料（若有少许破洞不妨碍成品），备用。Fold the paratha in half to wrap the chicken curry filling, set aside.

锅内涂上少许油，馅饼封口向下，淋上少许咖喱鸡馅料内的蛋液，煎至2面金黄酥脆，即可上碟配以腌洋葱，一起享用。Grease the pan with a little oil, add paratha, pour some egg liquid from the chicken curry filling, fry until golden brown and crispy on both sides, then serve with pickled onions and enjoy.