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)






Fierce Chicken Perattel with Toasted Coconut

Chicken Perattel is the ultimate South Indian "dry roast"—a dish where the spices aren't just a sauce, but a thick, flavorful coating that clings to every piece of chicken. It is famous for its intense heat and the deep, nutty aroma of toasted coconut and star anise.

The Ingredients

The 30-Minute Marinade:

  • 500g Chicken (bite-sized pieces)

  • 3 tbsp Roasted Curry Powder (or Chili Powder)

  • 1 tbsp Coriander Powder

  • 1 tbsp Ginger-Garlic Paste

  • 1 tbsp Lime Juice

  • 1 tsp Cumin Seeds

  • 1/2 tsp Turmeric Powder

  • Salt (to taste)

The Roasted Coconut Paste:

  • 2 tbsp Shredded Coconut

  • 10 Shallots

  • 4 Garlic cloves

  • 1/2 inch Ginger

  • 4 Dried Red Chillies

  • 1 tsp Black Pepper (crushed)

  • 1 tbsp Fennel Seeds

  • 1 Cinnamon stick

  • 1 Star Anise

  • 1 sprig Curry Leaves

  • 1/2 Tomato (chopped)

The Tempering & Base:

  • 1 Onion (chopped)

  • 1/2 Tomato (chopped)

  • 1 cup Potatoes (cubed) — Optional

  • 1 tbsp Ginger-Garlic Paste

  • 4 Green Chillies (slit)

  • 1 sprig Curry Leaves

  • Spices: 1 tbsp Fennel seeds, 1 tsp Cumin seeds, 2 Cardamom, 2 Cloves, 1 Cinnamon stick

Preparation Steps

1. Marinate the Chicken

In a large bowl, combine the chicken with all the marinade ingredients. Massage the spices into the meat and let it rest for 30 minutes to absorb the flavors.

2. Create the Signature Paste

Heat a small pan and dry roast all the "Roasting and Grinding" ingredients. Stir constantly until the coconut turns a beautiful light golden brown and the spices become highly aromatic. Once cooled, grind into a thick, smooth paste.

3. Build the Flavor Base

Heat oil in a heavy-bottomed pan or wok. Add the tempering spices (fennel, cumin, cardamom, cloves, cinnamon), curry leaves, and green chillies. Once they sizzle, add the chopped onions and sauté until translucent.

4. Soften the Vegetables

If using potatoes, add them now and sauté for 10 minutes. Cover and cook on low heat for 15 minutes. Stir in the ginger-garlic paste until fragrant, then add the remaining tomatoes, cooking until they turn soft and mushy.

5. The Slow Roast (Perattel)

Add the marinated chicken to the pan. Stir in 1/2 cup of water and your freshly ground coconut paste. For extra heat, add another spoonful of roasted curry powder. Cover and simmer on low heat for 20 minutes.

6. Achieve the Dry Finish

Remove the lid and reduce the heat to a very low simmer. Cook for another 20 minutes, stirring frequently to prevent sticking. The goal is for the liquid to evaporate completely, leaving the chicken "coated" in a thick, dark, spicy masala.

Serving Suggestion

Serve this "fiercely hot" Perattel with steamed white rice or warm chapatis to help balance the intense spice levels.

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