Chicken Piralen

 

Ingredients

1. Chicken – 1/2 kg (I used chicken breast. Try using chicken thighs/bone-in chicken for that perfect brown colored chicken piralen)

2. Coriander powder – 2 tsp

Chilly powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/4 tsp

Cumin seeds – 1/4 tsp

Cinnamon – 1/2 “

Cloves – 5

Cardamom pods – 2

Fennels – 1/2 tsp

3. Pearl onions – 12 – 15, sliced

Garlic – 1 tsp, chopped

Ginger – 1 tsp chopped

Salt – To taste

Vinegar – 1 tsp

Curry leaves – A few

4. Hot water – 1/2 cup

5. Vegetable oil – 2 tbsp

Method

Wash and clean the chicken. Cut into pieces of desired size.

Grind the ingredients numbered  2 in a mixer or coffee grinder. Blend the masala into the chicken pieces. Place them in a pan and add ingredients numbered 3. Add hot water. Turn heat to med-low, cover and cook until chicken is tender. When it is cooked and the gravy has thickened, remove from fire. Separate the chicken pieces from the gravy.

Heat 2 tbsp oil in another pan. Add the chicken pieces and fry until brown, at medium heat. Pour the gravy over and fry until the chicken pieces are well coated with it. Serve hot with rice/chapatis.

Recipe Courtesy – Flavors of the Spice Coast by Mrs K.M. Mathew