Chicken Perattu, Chicken Pirattu – Trivandrum style
Author:
Yummy N Tasty
Posted on,
14, Jul 2015
20.2 K views.
27
3.8/5 ( 42 votes )
Yields
6-10 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
90-100 mins
Happy Diwali
Click to find our Diwali Special Recipes.
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
Instructions:
- Clean, wash chicken pieces and drain well.
- Coarsely crush the ingredients for 'Crushing'
- 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.
- 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.
- In a large pan, add marinated chicken pieces along with ¼ cup water; Close it with a lid and cook on medium heat.
- 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.
- Heat ¼ cup coconut oil in another large pan, add coconut slices and sauté till it starts browning.
- Then add curry leaves and sliced shallots and sauté till the shallots are golden brown in color.
- Now add the cooked chicken mixture into this and sauté well.
- Then add the remaining garam masala powder, crushed fennel seeds and combine well.
- Sauté till the curry dries up on low flame. Check for salt at this stage.
- Serve hot with chappathi, parotta etc
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Chicken Perattu, Chicken Pirattu – Trivandrum style
| Author - Yummy N Tasty |
| Posted on - 14, Jul 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/chicken-perattu-chicken-pirattu-trivandrum-style/ |
| Cooking time - 90-100 minutes |
| Serving - 6-10 person(s) |
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
Instructions :
- Clean, wash chicken pieces and drain well.
- Coarsely crush the ingredients for ‘Crushing’
- 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.
- 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.
- In a large pan, add marinated chicken pieces along with ¼ cup water; Close it with a lid and cook on medium heat.
- 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.
- Heat ¼ cup coconut oil in another large pan, add coconut slices and sauté till it starts browning.
- Then add curry leaves and sliced shallots and sauté till the shallots are golden brown in color.
- Now add the cooked chicken mixture into this and sauté well.
- Then add the remaining garam masala powder, crushed fennel seeds and combine well.
- Sauté till the curry dries up on low flame. Check for salt at this stage.
- Serve hot with chappathi, parotta etc
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