Chicken Perattu

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Serves 4

Marinated chicken sautéed in flavourful but simple masalas and served hot with Malabar parotta makes an absolutely lip-smacking meal. This delicacy from Kerala is sure to win your heart in no time. Once you eat this you will want to make it often.

Recipe

Serves 4 · Prep 90m · Cook 25m

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon crushed black peppercorns
• ½ lemon
• Salt to taste
• ¼ cup sliced fresh coconut
• 3 tablespoons coconut oil
• 1 tablespoon finely chopped ginger
• 2 tablespoons vertically sliced garlic
• 1 cup sliced madras onion
• 1 medium onion, sliced
• 1 teaspoon garam masala powder
• 2-3 green chillies, slit
• 2 sprigs of curry leaves
• Malabar parotta to serve

Method

1. Take chicken in a large parat, add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, crushed black peppercorns, salt and squeeze the juice of lemon and mix. Add coconut slices and rub the spices well on the chicken pieces. Set aside to marinate for 1 hour.
2. Heat coconut oil in a kadai, add ginger and garlic, mix and sauté for a 1 minute.
3. Add madras onions, mix and saute for 2-3 minutes. Add onion and salt, mix well and sauté till translucent.
4. Add marinated chicken and sauté on high heat for 2-3 minutes.
5. Add garam masala powder and mix well. Reduce the heat to medium, add 1 cup water, mix and cook for 10-15 minutes.
6. Add the green chillies and curry leaves and mix well. Cook for 1-2 minutes.
7. Transfer the chicken perattu in a serving bowl. Serve hot with Malabar parotta.