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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

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´┐Ż :-)