Chicken Perattu – Trivandrum Style (No onion No tomato Recipe)

Easy yet delicious Trivandrum style chicken dish that can be served with rice, puttu, kappa or chapathis. Hope you’ll enjoy it as much as we did.

Ingredients (Serves 5 – 6)

Recipe courtesy – Adapted from here

1. Chicken – 1 kg, cut into small pieces and rinsed well

2. Turmeric powder – 1/2 tsp

Kashmiri chilli powder (good quality) – 1 tbsp

Coriander powder – 2 tsp

Garam masala powder – 1 tsp

Salt – To taste

3. Coconut oil – 5 tbsp

4. Mustard seeds – 1/2 tsp

Curry leaves – 1 sprig

Mint leaves – 8 – 10, torn

Rambha ila / pandan leaves – 1 tbsp

5. Kashmiri chilli powder – 2 tsp

6. Ginger and garlic – 1 tsp each, crushed

Garam masala powder – 1/4 tsp

7. Coconut oil – 1 tsp

Curry leaves – A few

Method

1. Marinate chicken with ingredients numbered 2. Set aside for at least 1 hr or overnight in the refrigerator. Take it out 30 mts before cooking.

2. Heat coconut oil in a kadai over medium heat. Splutter mustard seeds and bring down the heat to low. Add curry leaves, mint leaves, rambha / pandan leaves and 2 tsp kashmiri chilli powder. Stir for 2 – 3 seconds and immediately add marinated chicken pieces. Mix well. Cook covered for 15 minutes over low or low-medium heat until half cooked (open the lid and stir every 5 – 7 minutes). Add crushed ginger, garlic and a few curry leaves. Cook covered until oil separates, chicken is completely cooked and well-coated with the masala. Taste-check for salt and add a pinch of garam masala powder, if required. Finally add a tsp of coconut oil and a few curry leaves for an extra taste. Switch off. Serve immediately with puttu / boiled tapioca or mashed jackfruit / idli / porotta / appam / rice etc.