CHICKEN PERALAN

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I haven’t posted any traditional chicken recipes in the recent past. The fact is I haven’t cooked much in the recent past. Well…it’s not easy to manage 3 kids and all other works alone, and blog ofcourse. And the main reason why I wasn’t much into cooking for the past couple of months was that my mom was here on a short visit. She managed the kitchen and gave me a kinda relief from that. Now you know why my laziness is sky high. But now that she has gone back, I’m back in the kitchen as well… Chicken Peralan is mainly like chicken roast. The chicken is covered in a thick gravy. It’s packed with flavours to soothe your taste buds.

Recipe courtesy:- Lakshmi Nair’s Magic oven

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Ingredients

Chicken   –   1 kg

Onion   –   2 big, sliced

Onion   –   1 big, finely chopped

Ginger paste   –   1.5 tablespoon

Garlic paste   –   1.5 tablespoon

Shallots   –   1 cup, halved

Pepper powder   –   1.5 tablespoon

Red chilli powder   –   1.5 tablespoon

Garam masala   –   1 teaspoon

Fennel powder   –   3/4 teaspoon

Turmeric powder   –   1/2 teaspoon

Tomato   –   3 medium, finely chopped

Coconut oil   –   1/4 cup

Salt   –   to taste

Curry leaves   –   3 twigs

Coriander leaves   –   a small bunch

Water   –   1/2 cup

 

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Method

Put the cleaned chicken pieces in a large bowl.

Add turmeric powder, ginger paste, garlic paste, pepper powder, red chilli powder, garam masala, fennel powder, salt, shallots and chopped onion. Mix thorougly.

Keep aside for 30 minutes.

Heat oil in a heavy bottomed saucepan. Add sliced onions and fry till golden brown. Add salt.

Simultaneously cook chicken in another pan. Add half cup water. Cover and cook for about 10 minutes. After 10 minutes remove the lid and cook till the water evaporates.

Once the onion becomes golden brown, remove it onto a plate.

Next add tomatoes to that oil. Add curry leaves and cook till tomatoes are mushy.

Once the chicken is cooked, add it to the tomato. Mix well.

Finally add the fried onions and mix well.

Garmish with coriander leaves and SERVE HOT.

 

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