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 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
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.