CHICKEN PERATTEL WITH SHREDDED COCONUT (Dry roast chicken with shredded coconut)

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CHICKEN PERATTEL WITH SHREDDED COCONUT
(Chicken dry roast with shredded coconut)






Perattel is a typical dry South Indian curry. If you add more water or coconut milk to this dish, it becomes chicken curry. Ready to take a bite of the South Indian cuisine with the intense flavor?
Here is Chicken Perattel with shredded coconut you can take on, and be ready to withstand the fiercely hot spices permeated your palate down to your throat.

Ingredients

For marinating
1. 500 gm Chicken (cut into bite size)
2. 1/2 tsp Turmeric Powder
3. 1 tbsp. Lime Juice
4. 3 tbsp. Kings Roasted Curry Powder or Chilli Powder
5. 1 tsp Cumin seeds
6. 1 tbsp. Coriander Powder
7.  1 tbsp. Ginger Garlic paste
8. Salt to taste

 For tempering
1. 1 tbsp. Fennel seeds
2. 1 tsp Cumin seeds
3. 2 Cardamom
4. 2 Cloves
5. 1 medium Cinnamon stick
6. 1 sprig of Curry leaves
7. 4 Green chillies
8. 1 Onion (chopped)
9. 1 cup potatoes (chopped) - optional
10. 1 tbsp. ginger garlic paste
11. 1/2 tomatoes (chopped)

Roasting and grinding
1. 1 sprig Curry Leaves
2. 4 pcs Dry Red Chillies
3. 1 tsp Black pepper (crushed)
4. 10  small shallots
5. 1/2 Tomato (chopped)
6. 1/2 inch ginger
7. 2 tbsp. Shredded coconut
8. 1 tbsp. fennel seeds
9. 1 cinnamon stick (medium size)
10. 4 pods of garlic
11. 1 star anise

Preparations

 1. Marinate the chicken pieces with turmeric powder, lime juice, Kings roasted curry powder or chilli powder, cumin powder, coriander powder, ginger garlic paste and salt. And let it sit for 30 minutes.

2.  Heat oil in a pan and dry roast all the ingredients for roasting until the ingredients turned light brown. Remove from stove and let it cool before grinding.

3. Heat oil in another pan. Add fennel seeds, cumin seeds, cardamom, cloves and cinnamon stick, curry leaves, green chillies and saute well with the oil. Add chopped onion and saute well until onion become translucent.

4. Add potatoes and saute well for 10 minutes and close lid. Let cook for another 15 minutes with low flame. Add ginger garlic paste and saute until aromatic. Now add tomatoes and mix well with the ingredients and cook until the tomatoes turn soft and mushy.

5. Once the tomatoes turn soft and mushy you may add the marinated chicken and mix well with the other spices well. Add 1/2 cup of water and stir well. Add the grinded paste and mix until coated well with the chicken and other spices well. Add kings roasted curry powder or chilli powder and mix well with the chicken. Add little water and  cook for 20 minutes in low flame.

6. Turn the flame low, open the lid and let it simmer for another 20 minutes until the gravy become little dry. Make sure don't burn the bottom. Keep stirring every minutes to avoid burnt.

7. Turn the stove off and serve the chicken perattel with hot rice or chappati.



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