Nadan Chicken Perattu

Name: Nadan Chicken Perattu
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 1/2 kg Chicken; 2 Tbsp Yogurt; 1/4 cup Small Onions; 2 Tbsp Ginger Garlic Paste; 1 Tbsp Freshly Ground Pepper; 2 cups Water; 1 Tbsp Coconut Oil; 4 Sprigs Curry Leaves; 1 Tbsp Kashmiri Red Chilli Powder; 2 tsp Red Chilli Powder; 2 tsp Coriander Powder; 1 Tsp Turmeric Powder; 2 tsp Fennel Powder; 2 tsp Cumin Powder; 3 tsp Pepper Powder; To taste salt

alexandmerlyn @cook_7808657

A simple spicy dish used as a side dish with mashed tapioca and parotas. Can be used as a starter and a snack. Slow - cooked and roasted this is the best comforting winter dish. Country Chicken is used for this dish and cooked in the fat content in it.Perattu means roasted. This is one of the famous dishes of Kerala and adjoining Kanyakumari District of South Tamilnadu.

alexandmerlyn @cook_7808657

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Ingredients

5 servings

2 1/2 kg Chicken
2 Tbsp Yogurt
1/4 cup Small Onions
2 Tbsp Ginger Garlic Paste
1 Tbsp Freshly Ground Pepper
2 cups Water
1 Tbsp Coconut Oil
4 Sprigs Curry Leaves
1 Tbsp Kashmiri Red Chilli Powder
2 tsp Red Chilli Powder
2 tsp Coriander Powder
1 TspTurmeric Powder
2 tsp Fennel Powder
2 tsp Cumin Powder
3 tsp Pepper Powder
To tastesalt

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Steps

1

METHOD
Clean chicken and cut into small bite size pieces along with the skin
Thinly slice the shallots and keep aside
Add yogurt,ginger, garlic paste sliced shallots and all the spices to the chicken pieces
Also add half of the curry leaves
Cover and marinate for an hour
2

In a heavy bottomed pan transfer chicken along with marinate
Add water and cook in a medium flame stirring in between till tender
Once chicken is tender in a low flame keep stirring till you get the required consistency
Add the coconut oil remaining curry leaves and coarsely ground fresh pepper
Stir for a few more minutes and serve hot.
Notes
Since I used the chicken with skin I cooked the chicken without oil
Added coconut oil just to enhance the flavour and aroma of the dish