Ingredients

• 500 g - chicken
• 1/4 tsp - ginger paste
• 1/2 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 3/4 tsp - coriander powder
• A few - curry leaves
• 2 - medium potatoes quartered
• Salt to taste
• For the gravy:
• 2 tbsp - oil
• 2 - medium onions, chopped
• 2 - medium tomatoes, chopped
• 1/2 tsp - ginger paste
• 1/2 tsp - garlic paste
• 1/2 tsp - chilli powder
• 3/4 tsp - coriander powder
• 1/4 tsp - turmeric powder
• 1/2 cup - coconut milk
• 1/2 tsp - garam masala powder
• For tempering:
• 1 tsp - oil
• 1/2 tsp - mustard seeds
• A few curry leaves
• 3 - shallots, finely sliced

How to Make Chicken Peralan

• Mix the chicken pieces with the ginger-garlic paste, chilli powder, turmeric powder, coriander powder, salt and curry leaves.
• Keep aside for a few minutes.
• Put all in a pan and cook the chicken along with the quartered potatoes on low heat.
• Once cooked, turn off the heat.
• Meanwhile in another pan, heat oil and saute the onions.
• When they turn golden brown, add the ginger-garlic pastes and stir till the raw smell goes.
• Add the chilli, turmeric and coriander powders and saute for a while.
• Add the tomatoes and cook till the oil separates.
• Add the cooked potatoes and chicken and mix well.
• Finally add the coconut milk and when it just boils, add garam masala powder and switch off the heat.
• In a separate pan, heat oil and add mustard seeds.
• When the seeds starts to splutter, add the shallots and curry leaves and stir till the shallots change to brown colour.
• Switch off and pour the tempering over the prepared curry.
• Recipe Courtesy: Mareena's Recipe Collections