To prepare the Peralan Chicken Curry, Take one kilo of chicken meat Clean thoroughly. Cut it into small pieces.
Chicken - 1 kg
Mustard - Enough
Grated coconut - 1 Spoon
Onion - Cut 3 medium pieces into small pieces and make a paste
Curry Leaves - 2 Stalks
Ginger Garlic Paste - 3 Spoon
Lemon Juice - From 1 Lemon
Coconut Milk - quarter cup
Coconut oil - Enough to Fry
Chicken Masala Powder - 3 Spoon
Garam Masal - 1 Spoon
Chilly Powder - 1.5 Spoon
Salt - Enough
Turmeric Powder - Half Spoon
Pepper Powder - Quarter Spoon
Mix Two teaspoons of chicken masala, one teaspoon of chilli powder, half a teaspoon of garam masala, turmeric powder and pepper powder.Then add Lemon
to the above mix. Marinate Chicken 10 Minutes with this mix.Then heat oil in a pan and fry the chicken half fried. Heat oil in the same pan and stir in the mustard. Put coconut in it and cook till it turns light brown.Add roasted onion and chop finely. Peel a squash, grate it and squeeze the juice.Add ginger garlic paste and curry leaves and mix well.Add remaining chicken masala, chilli powder and garam masala. Roasted chicken in this mixture.Stir until the pieces are well simmered.Add a quarter cup of coconut milk to this.It can be closed and cooked. Stir in the coconut milk and spices until well combined with the chicken.Finally add a little coconut oil, put a stalk of curry leaves and cover the pan for a while.
Variety Chicken Curry I Ready to Serve.
Please post your comments and doubts.