Chicken Peratal ( Dry Chicken Curry )

A chicken dish again! LOL...

This time it's my style Chicken Peratal ( Dry chicken curry ). If you add more water or coconut milk to this dish, it becomes Chicken curry :)

The chicken pieces are marinated with the spices prior to cooking. You may omit the potatoes addition. Come, let's check out the recipe!

CHICKEN PERATAL ( Dry Chicken Curry )

Ingredients :~

(A) Mix these ingredients together & marinade for 20 minutes

• 1 whole Chicken ~ cut into medium sizes
• 4 tbsp ginger - garlic paste
• 4 tbsp chilli powder
• 2 tbsp meat powder
• 1 tsp corriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp salt

(B) Other ingredients 

• 1 cinnamon stick
• 4 pcs cardamoms
• 2 star anise
• 2 tsp fennel seeds
• 1/4 tsp fenugreek seeds
• 3 onions ~ sliced
• 3 tomatoes ~ diced
• 3 green chillies ~ sliced
• 3 sprigs curry leaves
• 2 tbsp chopped corriander leaves
• 2 large potatoes ~ cubed ( optional )
• 1 cup water
• 6 tbsps ghee
• Salt to taste

Method :~

1. Heat ghee in a large wok. Saute cinnamon stick, cardamoms, star anise, fennel seeds and fenugreek seeds until fragrant. 
2. Add the sliced onions, green chillies and curry leaves. Stir fry for 3 minutes.
3. Add the potatoes ( optional ), stir and add the marinated chicken with spices and water. Mix gently and cook with for 10-15 minutes with lid covered. Stir gradually and allow to boil.
4. Cook for another 10 minutes until the gravy thickens. 
5. Add cubed tomatoes. Mix well and let to simmer. 
6. Sprinkle chopped corriander leaves over and mix thoroughly. Check for salt. 
7. Dish out and serve hot. 

This dish goes well with chapati, paratha, plain rice or briyani rice too. Enjoy!!! :)