Kozhi Peralan |Chicken Peralan

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces – 450 to 500 gms
2. Water – 3/4 cup( or as required)
3. Curry leaves – 3 to 4 sprigs
4. Onion,sliced – 1 large( 3/4 cup)
5. Green chili,sliced – 2( or according to taste)
6. Tomato,chopped – 1/2cup(1small)
7. Salt – to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced – 1/4cup
2. Curry leaves – few
3. Green chilies,cut into two – 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced – 1/4 cup
2. Ginger-garlic paste – 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder – 1/4 tsp
5. Coriander powder – 1 tsp
6. Kashmiri chili powder – 1 tbsp( or according to taste)
7. Black pepper powder – 2 tsp( or according to taste)
8. Fennel powder – 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

• In a bowl,combine chicken pieces with all the ingredients listed under ‘ For marination’.Keep aside for at least 30 minutes.
  
• Cook the marinated chicken along with 1/4 cup hot water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.
  
• Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.
  
• Next add tomato and cook until it turns mushy.Add salt to taste.
  
• Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.
  
• Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.
  
• Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.
  

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.