Dry Chicken Curry (Chicken Peretal)
Ingredients
- 1 medium skinless chicken – cut into small pieces.
- 2 big Bombay onions – sliced thinly.
- 4 tsp ginger garlic paste (blend 3 inched long root ginger and 1/2 pod garlic).
- 1 large tomato, sliced thinly.
- 2 large potatoes, peeled and cut the same size as the chicken.
- 5 dried chillies – tear into smaller pieces.
- 3 sprigs of curry leaves.
- 2 heaped tbsp chilli powder (according to taste).
- 1 tsp turmeric powder.
- Salt to taste.
- 2 tbsp lime/lemon juice, (as needed).
- ¼ cup coconut milk.
- 4 tbsp Coconut oil / olive oil.
SPICES (A)
- 1 cinnamon stick approximately 2 inches in length.
- 1 star anise – break into small pieces.
- 4 cloves
- 1 tsp fennel seeds
DRY ROAST (and grind)
- ½ cup freshly grated coconut or desiccated coconut (to make ''kerisik'' or roasted ground coconut powder.
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- ¼ tsp black pepper
Instructions
DRY ROAST
- Dry roast the grated coconut in slow flame until it turns golden brown.
- Roast the other spices separately for 1 minute or until fragrant except for the black pepper, for about 10 seconds.
METHOD
- Add cooking oil in a deep wide pan or ''kuali''.
- Fry the spices (A) over low heat.
- When they turn slightly brown, add in the fennel seeds.
- Let it turn golden brown, then add in the sliced onions.
- Allow them to turn golden brown over medium flame.
- Add in the curry leaves for 2 – 3 minutes.
- Then add in the ginger garlic paste and stir for 1 minute.
- When it’s aromatic, add in the chicken and potatoes. Cover it immediately over high heat. This is to retain the flavour of the dish.
- After 2 – 3 minutes, remove the cover and add in the dried chillies, enough salt and turmeric.
- Leave it to cook for a few minutes to absorb the salt and seal the juices of the chicken.
- Lower the flame. Add the chilly powder and allow it to cook for about 5 minutes.
- Add in 1 sliced tomato. Leave it to cook over slow flame. The chicken will cook in its own juice.
- When the chicken is cooked with a thick gravy/sauce, add in the coconut milk.
- When the gravy is nearly dried up, add in the lime juice. Taste for salt and chilly heat.
- Sprinkle the ground coconut (kerisik). Cook over very low flame and stir until oil splits at the sides.
- Garnish with coriander leaves. Switch off the flame and stir well.
OPTIONAL
- Cook or saute the potatoes separately with little oil and salt until it’s nearly cooked.
- Add to the chicken towards the end but take care it doesn’t crumble or is too crunchy.
Notes
Dry chicken curry or ''peretal'', goes well with dishes like sambar, sothi or rasam.