I was very thrilled and excited these days. You know why? I was being asked to do a guest post by one of my favourite and fabulous food blogger!! No no.. I’m not disclosing anything now! Let her do it 🙂 🙂
Now, this recipe is a classic country-style chicken dish. Because of its thick gravy, this method of cooking is called Peralen. I made this yesterday and served with Spiced Cooked Buttermilk and Lime Pickle. It was the best combo and the taste still linger in our tongues. Oh yeah, P loved it and …and… no, you better try it!! I really want you to 🙂 🙂
Chicken- 1/2kg, Sliced shallots- 1/2cup, Sliced ginger- 1/2tsp, Sliced garlic- 8, Vinegar- 1tsp, Salt- 1tsp, Water- 3cups, Coconut oil- 1/4cup, Mustard seeds- 1tsp, Sliced Onion- 1, Curry leaves- 8
For spice paste: 2tbsp coriander powder, 1tsp chilli powder, 1/2 tsp turmeric powder, 1/2tsp pepper powder, 1/4tsp cumin powder, 1 small cinnamon stick, 1/2tsp cardamon powder, 3 cloves, 1/4tsp aniseeds, little water
In a wide pot, mix chicken with the spice paste, shallots, ginger, garlic, vinegar and salt. Add water and cook till the water is reduced to 1 cup. Remove the chicken pieces from this gravy. Keep aside.
Heat oil in a skillet and add mustard seeds. When it splutters, add onion and curry leaves. Saute till lightly browned.
Add the chicken pieces which were set aside from the gravy. Fry until it is lightly browned.
Add the gravy and cook till you get a thick and creamy consistency.
Serve with rice and accompaniments.