Ingredients (Serves 3 – 4)
1. Chicken breast – 400 gm,cut into small pieces
2. Shallots – 15 – 20, chopped
Ginger – 2 tsp, thinly sliced
Garlic – 2 tsp, sliced
Green chilies – 2 – 3, diagonally sliced
Curry leaves – 1 sprig
Turmeric powder – 1/4 tsp
Water – 1/2 cup
Salt – To taste
3. Grated coconut – 1 cup heaped
4. Garam masala powder / fennel powder – 1/2 tsp
5. Fresh ground pepper – 1/2 tsp
6. Coconut oil – 2 – 3 tsp
7. Curry leaves – A few
Method
Combine the grated coconut, garam masala powder and pepper powder in a bowl.
In a manchatti, add the chicken pieces and all the other ingredients numbered 1. Mix well with your fingers. Add 1/2 cup water and mix well. Cover and cook for 15 minutes, stirring occasionally until water is 75% evaporated and chicken pieces are done. Open and crush the chicken pieces slightly using the back of a spoon. Top it with the grated coconut mixture and a few curry leaves. Cover and cook for a few minutes. Mix well and switch off. Pour coconut oil over the prepared chicken peera. Cover with a lid and set aside for 15 minutes. Mix well and serve hot with rice and other side-dishes.
Recipe courtesy – here
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