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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Chicken Peralan ~ Kerala Style Chicken Masala Roast

September 25, 2017

Chicken Peralan ~ Kerala Style Chicken Masala Roast

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Chicken is generally cooked during the week at my place. While curries are mostly made and served with rice, I also use a lot of boneless chicken in other preparations like pasta or chapathi rolls. When it comes to curries I am always on the lookout for new recipes and this time I reached out to my favourite cookbook that was gifted by my friend last year. ‘Kerala Cookery’ by Mrs. K. M Mathew is a nice compilation of traditional Kerala recipes which suit the novice cook too. I do adapt recipes a lot though and did so with this recipe too, but minimally. The Chicken Peralan recipe caught my attention and although it was easy to follow I was apprehensive about whether it would turn out too simple. It  didn’t disappoint me at all. The chicken had this heady aroma of cardamoms even after I had reduced the quantity. This I guess was the USP of the dish – the flavour and aroma that the cardamoms bring in, in a non-over powering way made the dish all the more wonderful. I served it with simple white rice and it tasted fabulous! I will be putting this recipe on my personal list of festive & celebratory dishes to make while it will definitely double up as an everyday dish too! 

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If you are looking for more chicken recipes to sparkle your menu do scross down to the bottom of this post to check a list of my favourite ones that go very well with chapathis, plain parathas or rice. Enjoy!

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Chicken Peralan ~ Kerala Style Chicken Masala Roast

This Kerala style chicken masala roast with a heady aroma of cardamoms makes for a delicious accompaniment to rice, chapathis or appams
5 from 1 vote
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Course: Main Course
Cuisine: Kerala
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 1 kg chicken cut into medium sized pieces
  • 1/2 teaspoon mustard seeds
  • 1 medium sized onion finely chopped
  • oil for frying
  • salt to taste

For the masala

  • 2 teaspoons red chilli powder adjust to taste
  • 1/2 teaspoon pepper powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon aniseeds
  • 1 " stick of cinnamon or cassia bark
  • 2-3 cardamom pods
  • 1 " ginger finely chopped
  • 3-4 fat cloves of garlic finely chopped
  • 6-7 big pearl onions
  • 2 sprigs curry leaves

Instructions

  • Cut the chicken into medium sized pieces, wash and drain.
  • Except the ginger, garlic, pearl onions & curry leaves grind all the ingredients mentioned under 'For the masala' using 3-4 tablespoons of water. Keep the masala paste aside and rinse the mixer jar with 1/2 a cup of water and reserve it.
  • Mix the ground masala, the pearl onions, curry leaves, garlic & ginger with the chicken and transfer to a pan/kadai. Add salt to taste, the reserved water from the mixer jar and cook till the chicken is tender.  Remove from heat.
  • Heat oil in a wide based kadai/pan/frying pan with tall edges and toss in the mustard seeds. When they stop spluttering add the sliced onions and fry them till golden brown
  • Add only the chicken pieces and fry them for approx 2-3 minutes. Add the gravy too a little at a time.  Mix well and take off the heat
  • Serve hot with rice, chapathis or appams

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

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Balti Chicken

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Chicken Molagu Masala

 

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Comments

  1. Rafeeda - The Big Sweet Tooth says

    September 26, 2017 at 3:54 pm

    Peralan is more of South Kerala style cooking. It is fun to know that, right? 🙂 Half up the Malabar side is more Muslim influenced cooking but as you go through Thrissur and down, it is more of Hindu and Christian influenced cooking… I never knew this till I started blogging and digging into our food. Like our side we use more of fennel, while south side would use more of cumin, etc… Hehe… Coming to the peralan, I love this dish mainly because of its simplicity. Comes together in no time and tastes amazing even with khuboos!

    Reply
  2. Cynthia Monteiro says

    October 1, 2017 at 7:12 am

    Hi SS…I made your chicken recipe today for lunch and my family loved it. Thanks.

    Reply
    • Shireen Sequeira says

      October 24, 2017 at 8:22 am

      Thank you so much for the feedback Cyn! So glad that your family enjoyed it!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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