Chicken Peralan

Ingredientsfor 5 servings

• 1 kg Chicken
• 11/2 tbsp Coriander powder
• 1/2 tbsp Chilly powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Pepper powder
• 1" piece Cinnamon (Karugapatta)
• 4 nos Cardamom (Elakka)
• 8 nos Cloves (Grambu)
• 1/8 tsp Aniseeds (Perinjeerakam)
• 1/4 cup Button onions(sliced (Kunjulli)
• 1 tbsp Garlic pods
• 1/2 tbsp Ginger — finely chopped
• Salt, to taste
• Vinegar, to taste
• Curry leaves A, a few
• 3 tbsp Oil
• 2 tbsp Mustard seeds
• 2 tbsp Onion — sliced

Preparation

1. Step 1

   Grind together coriander powder, chilly powder, turmeric powder, pepper powder, cinnamom, cardamom, cloves and aniseeds into a very smooth paste.

2. Step 2

   Mix together chicken pieces, the ground masala, button onion slices, garlic, ginger, salt, vinegar and curry leaves in a vessel and cook with sufficient water.

3. Step 3

   When the meat is well done and the gravy is thick, remove from fire.

4. Step 4

   More boiling water may be added in between to cook the meat soft.

5. Step 5

   Set a pan over medium heat and pour in the oil.

6. Step 6

   Add mustard seeds and when they crackle, add the sliced onions and fry it to golden brown.

7. Step 7

   Add the meat pieces, without gravy and sauté.