People often say that South Indians are all vegetarian but that’s a very narrow view of a cuisine so deliciously diverse. Chicken Peralan is a good example to break the age-old stereotype. It brings together the classic elements of south Indian food like coconut and curry leaves and creates a wonderful yet simple dish with chicken as the hero ingredient. 



This recipe is easy to prepare and is surely going to become a household favourite. Serving six, you can prepare this dish or even marinate in advance and enjoy alongside an appam or malabari parantha.


You’ll Need

1 Kg of Chicken

1/2 cup of coconut milk

1 stick of cinnamon

4 pods of cardamom

2 red chilli powder

4 cloves

4 tsp ginger garlic paste

1 tsp of fennel

1 tsp of peppercorn

Smart

1 tsp of vinegar

4 onions

2 tomatoes

Handful of curry leaves

1/2 tsp of turmeric powder

4 tsp of coriander powder

1/4 tsp of cumin

Oil


Instructions

1. Chip the onions and tomatoes finely and set aside.

2. In a grinder, pulse coriander powder, chilly powder, turmeric powder, cumin, pepper powder, peppercorns, cinnamon, cloves, cardamom, fennel and vinegar.

3. In a bowl, marinate the chicken with half the masala prepared and half the ginger garlic paste for at least half an hour and upto 3 hours.  

4. In a pan, heat some oil and add the chopped onions.

5. Sauté till they become golden brown and then add in the tomatoes.

6. Add the garlic and ginger paste that is left.  

7. Add the remaining masala and cool until the chicken is tender and cooked through.

8. Mix in the curry leaves and stir in the coconut milk.

9. Allow to cool further till the coconut milk thickens and the sabzi is creamy.


Pro Tip: You can prepare the masala in advance and store it in the fridge to make lunches or dinners.