Chicken Perattu

Bold, fiery chicken perattu or peralan is a delicacy from Kerala, India. Marinated bite-sized chicken is stir-fried with coconut oil in a blend of kashmiri chilli powder, coriander powder, curry leaves, and a freshly-ground red chilli paste until masala nicely coated on the chicken. The chicken perattu goes very well with steamed rice or chapatis. Chicken perattu is known for its dry texture and generally has heat, so tailor the level of spice based on how much you prefer.


1 kg Chicken, cut into bite-sized pieces (I used boneless, skinless chicken thighs) 1 tsp Turmeric powder 2 tbsp Kashmiri chilli powder 2 tbsp Coriander powder 7-10 Whole dry kashmiri chillies 6 tbsp Coconut oil 2 tsp Mustard seeds 1 tsp Sea salt 2 sprig Curry leaves (soak if using dried one) A handful of mint leaves 1/3 tsp Garam masala ½ Small red onion, sliced

Marinate the chicken with turmeric, 1 tablespoon of Kashmiri chilli powder, and 1 tablespoon of coriander powder for an hour.
Soak the whole Kashmiri chillies in lukewarm water for 10 minutes. Drain and grind to a thick paste.
Heat 5 tablespoons of coconut oil in a large pan medium-low heat. Once hot, add in mustard seed and cook until they splutter. Add the ground chilli paste and sea salt. Combine well and fry till the oil starts emerging from the paste. Add curry leaves and the mint leaves. Stir together and cook for a minute. Add the marinated chicken mix well. Cover and cook on medium heat for 5-8 minutes. Stir in between. Remove the cover and cook utill most of the water evaporated.
Meanwhile, heat a small pan with the remaining tablespoon of coconut oil. Add the remaining tablespoon of chilli powder, coriander powder, and garam masala. Cook until the paste has become dark. Remove and add the paste to the chicken. Combine well and continue cooking for a few more minutes until everything is evenly coated with sauce. Garnish with sliced red onions.