Chicken peratal - How to make Indian dry curry (celebrate Deepavali)

Описание: Deepavali is just a few days away, and this chicken peratal recipe is just fit for the occasion.
Chicken peratal is a must-have Southern India dry curry dish to be included in your festival feast this time.
This dry curry recipe is my interpretation using Malaysian curry powder. Therefore it might be slightly different from the authentic Tamil-style curry. It is medium hot and has all the flavor cooked down to a thick, nearly dry gravy.
Don’t miss this amazing dry curry if you like Indian food. It has all the classic elements of Southern Indian food: spicy, complex, and the savory flavor lingers on your palate.
Let’s get into the details.

=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chicken-pe... )

Ingredients A (marinate)
1kg chicken, medium size pieces
1 tsp turmeric powder
2 tsp salt
Ingredients B (dry spices)
1 cinnamon stick
2 star anise
4 cloves
4 cardamom
2 tsp fennel seeds
1 stalk curry leaves
Ingredients C (to make 3 tbsp ginger garlic paste)
1 inch ginger
6 cloves garlic
Ingredients D (others)
2 onions, sliced
2 medium-sized tomatoes, diced
1 tsp turmeric powder
1 tbsp chili powder
2 tbsp curry powder
1 tbsp coriander powder
1 tbsp fennel powder
2 tsp sugar
1/4 cup water
2 green chilies, cut on the bias into short sections
2 stalks coriander leaves, chopped

Method:
Marinate the chicken with ingredients A for half a day.
Fry the chicken with oil until it turns light brown. Removed from oil.
Fry the onion slices with the remaining oil until golden. Removed.
Remove from the excess oil. Leave about 1/4 cup in the pan.
Add ingredients B (dry spices), saute over low heat for two minutes.
Add ingredients C, followed by diced tomatoes. Saute for five minutes.
Add the chicken, onion, turmeric powder, chili powder, curry powder, coriander powder, fennel powder, sugar, and water. Mix well.
Simmer over low heat for twenty minutes or until it forms a thick gravy.
Add the green chilies and half of the coriander leaves.
Dish out and garnish with the remaining coriander leaves. Serve.

#ChickenPeratal #SouthIndianFood #DryCurry #Deepavali #Divali


=======================================
Website: https://tasteasianfood.com/
  / tasteofasianfood  
  / kwankapang  
  / kwankapang  
  / kwankapang