CHICKEN PERALAN

CHICKEN PERALAN 

INGREDIENTS 

Chicken - 1 Kg

Onions - 2

Green Chillies - 5

Tomatoes - 3

Ginger Garlic Paste - 1 Tbsp 

Garam Masala Powder - 2 Tsps

Red Chilli Powder - 2 Tbsps 

Coriander Powder - 1 Tbsp 

Aniseed Powder - 2 Tsps
Coconut Milk - 1 1/2 cups

Curry Leaves - 2 Sprigs 

Coriander Leaves - 1/4 cup

Coconut Oil - 6 Tbsps 

Salt - To Taste

INGREDIENTS FOR MARINADE 

Red Chilli Powder - 3 Tsps

Pepper Powder - 1 Tbsp 

Turmeric Powder - 1/4 Tsp 

Vinegar - 2 Tsps 

Salt - To Taste

METHOD 

Clean wash and cut chicken into medium size pieces 

Marinate the chicken pieces for 2 hours in the marinade 

Slice onions green chillies and tomatoes 

Chop fine the coriander leaves 

Heat oil in a pan and shallow fry  the marinated chicken pieces in batches and set aside 

To the same oil add more oil if necessary and add curry leaves sliced onions and green chillies 

Sauté until onion turns a golden brown in colour 

Add in the ginger garlic paste and sauté until raw smell is no more 

Add in the tomatoes and sauté until soft and mushy 

Add all the spice powders salt to taste and coconut milk 

Sauté until masala is cooked and oil floats on top

Add salt to taste and mix well 

Add in the fried chicken pieces cover and cook until you get a semi gravy consistency 

Sprinkle chopped coriander leaves and remove pan from stove 

Serve hot with fried rice pulavs or rotis

Notes:

Adjust spices to suit your taste