Sunday, June 14, 2026

Chicken Perattu


© 2026 | http://angiesrecipes.blogspot.com


© 2026 | http://angiesrecipes.blogspot.com


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
  1. Marinate the chicken with turmeric, 1 tablespoon of Kashmiri chilli powder, and 1 tablespoon of coriander powder for an hour.
  2. Soak the whole Kashmiri chillies in lukewarm water for 10 minutes. Drain and grind to a thick paste.
  3. 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.
  4. 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.

© 2026 | http://angiesrecipes.blogspot.com






at

27 comments:

  1. Brian's Home Blog14/6/26 01:50

    I sure would like that firey yum!

    ReplyDelete
  2. Sherry's Pickings14/6/26 05:36

    this sounds kinda like the chicken dish i am putting up on my blog this week! THis sounds very good Angie.
    sherry

    ReplyDelete
  3. Tandy (Lavender and Lime)14/6/26 07:22

    This is the perfect meal for the weather we are having right now.

    ReplyDelete
  4. Tom14/6/26 12:32

    ...fiery may be too fiery!

    ReplyDelete
  5. DEZMOND14/6/26 13:14

    Wishing you a pleasant Sunday lunch, I ate some boiled spring potatoes smothered in Greek yoghurt with chives and celery leaves.

    ReplyDelete
  6. U zvijezdama piše14/6/26 16:58

    Piletinu bez luka molim

    ReplyDelete
  7. Cocoa and Lavender14/6/26 19:59

    Wowser -- all I need to do is check and see if I have any kashmiri chiles in my cupboard. This sounds incredible and will be on the menu soon. David

    ReplyDelete
  8. Linda's Relaxing Lair14/6/26 21:11

    A very nice chicken dish.

    ReplyDelete
  9. eileeninmd14/6/26 21:11

    Sounds tasty and delicious! Take care, enjoy your day and the new week ahead.

    ReplyDelete
  10. ellie14/6/26 22:04

    It looks amazing! Yummy yummy!

    ReplyDelete
  11. Caitlin&Megan14/6/26 22:05

    Such a beautiful dish!

    ReplyDelete
  12. MELODY JACOB14/6/26 22:32

    Hi Angie. This recipe has my mouth watering just looking at that incredible ingredient list, and the combination of coconut oil, fresh curry leaves, and that vibrant Kashmiri chili paste looks absolutely spectacular. I love that you used boneless chicken thighs for the dish because they soak up all those rich, fiery flavors so perfectly while staying nice and juicy. It is great that it can be tailored for spice preference too, though that bold, dry masala coating looks worth every bit of the heat. Definitely saving this recipe to try the next time I want a proper, comforting curry night. I also tried your banana bread recipe and shared it on my blog. I completely love how it turned out and can't get enough of it. Thank you for sharing that recipe with us!

    ReplyDelete
  13. J.P. Alexander15/6/26 00:11

    Gracias por la receta. Te mando un beso.

    ReplyDelete
  14. David M. Gascoigne,15/6/26 00:55

    I wonder how many ways there are to cook chicken?

    ReplyDelete
  15. Lowcarb team member15/6/26 01:33

    A little too fiery for me, but thank you for sharing the recipe.

    All the best Jan

    ReplyDelete
  16. foodtravelandwine15/6/26 02:20

    Looks fantastic!....I have fresh curry leaves in my garden....I have to use them!!.........Abrazotes, Marcela

    ReplyDelete
  17. Margaret D15/6/26 09:07

    Looks good and the ingredients look good too, Angie.

    ReplyDelete
  18. roentare15/6/26 10:20

    Looks so flavoursome

    ReplyDelete
  19. My name is Erika.15/6/26 15:02

    I make something like this and use orange sauce with it. But this combo of spices makes this sound different and sound really tasty too. Happy new week Angie!

    ReplyDelete
  20. Eva Taylor15/6/26 15:45

    I haven't had this dish, I don't think it is on most menus in Indian restaurants in Toronto. It might be a little too spicy for us but it sure looks great.

    ReplyDelete
  21. Lori15/6/26 19:53

    Another gorgeous dish that I need to try. It looks and sounds amazing.

    ReplyDelete
  22. Basil and The B Team ~ BionicBasil ®15/6/26 20:38

    Oh wow, this is amazing!!! Thank you so much for sharing!!! 🐾🐾😻

    ReplyDelete
  23. Bill15/6/26 21:26

    Looks delicious, thanks for sharing.

    ReplyDelete
  24. Guillaume15/6/26 23:13

    It looks really delicious. And it also looks different from your run-off-the-mill curry. More genuine.

    ReplyDelete
  25. Ben | Havocinthekitchen16/6/26 02:21

    This looks delicious, Angie! Such a vibrant and flavourful chicken dish.

    ReplyDelete
  26. Ananka16/6/26 19:56

    Looks good Angie. Thanks for your kind words. <3

    ReplyDelete
  27. Pam17/6/26 18:32

    So flavorful and delicious.

    ReplyDelete