Chicken Peralen/ Kozhi Perattiyathu(Chicken Dry Roast Curry kerala Style)

Chicken Peralen/ Kozhi perattiyathu is a typical kerala style chicken dry curry with coconut oil, spices and curry leaves. The Malayalam word ‘peralan’ or ‘purattiyathu’ means ‘coated ‘or ‘covered’. For this recipe, all chicken pieces are well coated and cooked with masala gravy without adding any extra water. I believe the beauty and taste of this dish depends upon its stirring part and the correct heat given to the pan during its cooking time. It is a tasty dry roast gravy curry well goes with chappathi, parota or paratha,pathiri, nan or boiled rice and any watery sides (ozhichu Curry) like sambar, parippu curry, rasam, moru curry etc..

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Recipe Type Side dish/ Kerala/India
Cooking and Preparation time 45 Minutes
Serve to 3 to 4

Ingredients For Chicken Peralen/Kozhi Perattiyathu(Chicken Dry Roast Curry kerala Style)

Ingredient Quantity Notes
Chicken 500g Cut into small/medium sizes (without skin)
Turmeric Powder 1 Teaspoon For marinating
Black Pepper Powder 1 Teaspoon For marinating
Homemade Spices mix powder/ Irachi masala 1 teaspoon For Marinating (recipe HERE)
Coconut oil 3 tablespoon Adjust as per your taste
Ginger 2 Inch Root Skinned and Chopped Finely
Garlic 4 Fat Cloves Skinned and Chopped Finely
Big onion 1 Number Skinned and Sliced thinly
Shallots/Pearl Onion/Kochully 100g Skinned and Sliced thinly
Green Chilly 2 or 3 Cut into lengthwise
Curry leaves A Handful
Tomato 1 big Chopped Finely
Kashmiri Chilli Powder 1 tablespoon
Coriander Powder 1 ½ Tablespoon
Fennel Seed/ Perumjeerakam 3 pinches To Grind
Cinnamon stick/ Patta a small stick(cut into small) To Grind
Cardamom/Elakka 3 Numbers To Grind
Cloves/Grambu 8 Numbers To Grind
Curry leaves Few For Garnishing
Coconut Oil 1 Teaspoon For Garnishing
Salt As per your taste

Method For Chicken Peralen/Kozhi Perattiyathu(Chicken Dry Roast Curry kerala Style)

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• In a big bowl, place chicken pieces and ingredients for marinating. Mix well and keep aside for 15 to 30 minutes.
• Heat oil in a wide non-stick pan, add chopped ginger and garlic. Fry until golden.
• Add onion, green chilli and curry leaves. Sauté one minute.
• Add ½ teaspoon salt and sauté (it helps to fry onion quickly) until light golden brown.
• Add tomato, stir 1 minute.
• Lower the heat, close and cook for next 3 to 5 minutes or the mixture become soft.
• Add chilli and coriander powder, mix well.
• Close the pan again for 1 to 2 minutes (In lower flame) for combine the spices with the tomato onion gravy.
• Uncover the pan, add marinated chicken pieces and salt for chicken. Mix and stir well in a medium heat.
• Close and cook chicken in a lower heat for next ten minute. (Uncover and stir occasionally)
• In a mixer jar (small jar), place ingredients to grind. Grind and make a crushed form. (do this process on time for the fresh taste and aroma )
• Add it to the chicken curry, mix and sauté well.
• Close and cook it again (lower heat) next 2 to 3 minutes or until the gravy thickens.
• Taste the curry, add salt if need. Add few curry leaves, sprinkle some coconut oil, combine and fry them few minutes.
• When the gravy well coated with each chicken pieces, turn off the heat close the pan tightly and leave it few hours for setting.
• Reheat and serve with boiled rice, chappathi, porota, pathiri, nan etc enjoy!

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Adjust spices and oil as per your taste.

For this recipe I didn’t add any water. Cooked chicken will produce enough water for particular dish. If you feel very dry in its cooking time, sprinkle/add little water.

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