Few days back, a friend of ours had requested me to put up some South Indian recipes. That set me thinking..What should I put up ?? After racking my brains for a while, I decided on trying out Chicken Peralan, a chicken curry with a thick gravy. This recipe was something that I hadn’t tried for a long time. What better opportunity than this to brush up my memory? 🙂

Usually what I do is just put a little bit of this, a little bit of that and go about with my experimenting. But such is not the case when you are putting up a recipe for the world to see. I had to give the right measurements of ingredients as well. So everytime I add something, I would run to my little notebook and note it down. Finally.. presenting my ” Chicken Peralan” recipe to my wonderful readers!!

Chicken Peralan

Chicken Peralan.. A Kerala Style Chicken curry

Few days back, a friend of ours had requested me to put up some South Indian recipes. That set me thinking..What should I put up ?? After racking my brains for a while, I decided on trying out Chicken Peralan, a chicken curry with a thick gravy. This recipe was something that I hadn't tried for a lo

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Ingredients

  

• 500 gms Chicken
• 1/4 teaspoon Ginger paste
• 1/4 teaspoon Garlic paste
• 1/2 teaspoon Chilli powder
• 1/4 teaspoon Turmeric powder
• 3/4 teaspoon Coriander powder
• a few Curry leaves
• quartered Potatoes (2 medium - Optional)
• to taste Salt

For the gravy

• 2 Onion chopped medium
• 2 Tomatoes chopped medium
• 1/2 teaspoon Ginger paste
• 1/2 teaspoon Garlic paste
• 1/2 teaspoon Chilli powder
• 3/4 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1/2 cup Coconut milk
• 1/2 teaspoon Garam Masala Powder

For tempering

• 1/2 teaspoon Mustard seeds
• Curry leaves few
• 3 Shallots finely sliced

Instructions

 

• Mix the chicken pieces with the ginger-garlic pastes, chilli powder, turmeric powder, coriander powder, salt and curry leaves.Keep aside for a few minutes.
• Put all in a pan and cook the chicken along with the quartered potatoes on low heat.
• Once cooked, turn off the heat.
• Meanwhile in another pan, heat oil and saute the onions.
• When they turn golden brown, add the ginger-garlic pastes and stir till the raw smell goes.
• Add the chilli, turmeric and coriander powders and saute for a while.
• Add the tomatoes and cook till the oil separates.
• Add the cooked potatoes and chicken and mix well.
• Finally add the coconut milk and when it just boils, add garam masala powder and switch off the heat.
• In a separate pan, heat oil and add mustard seeds.
• When the seeds starts to splutter, add the shallots and curry leaves and stir till the shallots change to browncolour.
• Switch off and pour the tempering over the prepared curry.

Notes

Chicken Peralan is ready� 🙂