Chicken perattu is a delicacy of the capital of Kerala. This Chicken preparation involves slow cooking. Small pieces of chicken are slow cooked in a blend of spices. It is deliciously flavorsome and absolutely appetising with very limited ingredients. If you try once, you will fall in love with it. I happened to taste this from an authentic chicken perattu shop Krishna Hotel, Balaramapuram, Trivandrum. Usually the perattu is made with country chicken. I have used the regular chicken for this recipe. This recipe doesn’t use onions or ginger garlic. The perattu goes very well with rice, roti, puttu and of course the Kerala parattas. This is a dry dish.
Ingredients
1. Chicken – ½ kg (Cut to small pieces)
2. Kashmiri chilli powder- 1 Tbsp
3. Coriander powder – ½ Tbsp
4. Turmeric powder- ½ tsp
5. Garam masala powder-1 tsp
6. Salt
7. Pandan leaf(bay leaf)-1
8. Pudina leaves(fresh or dry) – Few
9. Curry leaves – Few
10. Dry Red chilli – 2
11. Oil for frying
Preparation
1. Marinate the chicken with ½ Tbsp Kashmiri chilli powder, ½ Tbsp coriander powder, ½ tsp turmeric powder, ½ tsp garam masala and salt for minimum one hour.
2. Heat the oil in a kadai/pan. Crackle mustard seeds. Lower the flame and add pandan leaf (bay leaf), pudina leaves, curry leaves and dry red chillies.
3. Add the marinated chicken to the kadai/pan. Mix well and cook covered on low flame. Stir in between.
4. When chicken is half cooked add ½ Tbsp of chilli powder and ½ tsp garam masala. Mix well and continue to cook uncovered till done.
For tempering Heat 1 Tbsp oil in a small pan and crackle some mustard seeds, curry leaves and remove from fire. Then add ½ tsp chilli powder and a pinch of turmeric powder. Mix it into the cooked chicken.
Suggestions
1. This dish taste authentic if cooked in coconut oil.
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