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

Name: Chicken peratal - How to make Indian dry curry (celebrate Deepavali)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1kg chicken, medium size pieces; 1 tsp turmeric powder; 2 tsp salt; 1 cinnamon stick; 2 star anise; 4 cloves; 4 cardamom; 2 tsp fennel seeds; 1 stalk curry leaves; 1 inch ginger; 6 cloves garlic; 2 onions, sliced; 2 medium-sized tomatoes, diced; 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

Instructions

Prep:20minCook:30min

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.

Updated at: Fri, 22 Nov 2024 02:31:51 GMT