Chicken Perattu, Chicken Pirattu – Trivandrum style

Filed under Chicken, Non-Vegetarian
3.8, 36 reviews

Happy Navratri in advance..

Recipe Details  
 
3.8, 36 reviews

Posted by
Posted on 14, Jul 2015
Serving 6-10 people
Ready in 90-100 minutes
Post Views 5.9 K views
Post Rating 3.81 out of 5 , from 36 reviews
Courtesy Lekshmi Nair, Magic Oven, Kairali TV
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • Chicken - 1 ½ Kg, cut into small pieces
  • Sliced Shallots - 1 cup
  • Kashmiri Red chilli powder- 2 Tablespoon
  • Coriander powder - 2 Tablespoon
  • Turmeric powder - ½ Teaspoon
  • Garam Masala powder- 1 Teaspoon
  • Pepper powder - ½ Teaspoon
  • Crushed Fennel seeds - 1 Teaspoon
  • Coconut oil - ¼ cup
  • Curry Leaves - 3-4 sprig
  • Coconut slices - 1 handful, approx: 50 Gms
  • Salt to taste

Base Ingredients for Crushing:

  • Ginger - 3 inch piece
  • Garlic - 12 medium sized cloves
  • Shallots - 12 Nos
  • Green Chillies - 4 Nos
Directions
  1. Clean, wash chicken pieces and drain well.
  2. Coarsely crush the ingredients for 'Crushing'
  3. In a large bowl add chicken pieces, crushed ingredients(Step #2), 1 tablespoon coconut oil, turmeric powder and ½ teaspoon of salt and mix well.
  4. Then add Pepper powder, kashmiri chilli powder, coriander powder, ½ teaspoon Garam Masala powder, ¼ teaspoon crushed fennel seed and mix well; Keep marinated for 1 hour.
  5. In a large pan, add marinated chicken pieces along with ¼ cup water; Close it with a lid and cook on medium heat.
  6. When the water oozing out from the chicken and starts boiling, mix the curry well and continue cooking on low heat till the curry almost dries up. Remove from flame.
  7. Heat ¼ cup coconut oil in another large pan, add coconut slices and sauté till it starts browning.
  8. Then add curry leaves and sliced shallots and sauté till the shallots are golden brown in color.
  9. Now add the cooked chicken mixture into this and sauté well.
  10. Then add the remaining garam masala powder, crushed fennel seeds and combine well.
  11. Sauté till the curry dries up on low flame. Check for salt at this stage.
  12. Serve hot with chappathi, parotta etc
3.8, 36 reviews

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