5 from 2 votes
Chicken Peratal
This delicious rich and fragrant Tamil South Indian and Malaysian curry has flavour for days. A complex blend of spice surrounds the tender chicken pieces in a dry sauce that delivers personality to the max.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
6
Calories:
419 kcal
Course:
Main Course
Cuisine:
Indian, Malaysian
Ingredients
- 6 garlic cloves
- 2 onion
- 1 inch ginger
- 1 kg chicken thighs cut into large pieces
- 1 tsp Turmeric
- 1½ tsp salt sea salt
- 4 tbsp vegetable oil
- 1 cinnamon stick
- 3 star anise
- 4 cloves
- 4 black cardamom
- 2 tsp fennel seeds
- 1 Curry leaf stem
- 1 tomato chopped
- 1 tbsp chilli powder mild
- 1 tbsp coriander powder
- 1 tbsp fennel powder
- 2 tbsp Malaysian Curry Powder or Madras curry powder, meat curry powder
- 1 tsp sugar
- 1 tbsp cilantro chopped, fresh
Instructions
- Season chicken with turmeric and salt.
- Blend the garlic, ginger and the chopped onions into a paste and set aside.
- Heat the oil in a wok or deep frying pan and fry the chicken pieces in oil until browned. Remove from the pan and set aside.
- In the same pan, add the cinnamon, star anise, cloves, black cardamom, fennel seeds and curry leaves and fry for about 30 seconds.
- Add the onion paste and fry for another 2-3 minutes.
- Add the tomatoes, chilli powder, coriander powder, fennel powder, meat curry powder and sugar and stir well to combine everything.
- Return the chicken to the pan and stir. Let this come to a simmer before adding around 1 cup of water (250ml).
- Cover with a lid and reduce the heat to low. Cook gently bubbling for 40 minutes, stirring occasionally. Remove from the heat. Stir in the cilantro and you're good to go.
Cup of Yum
Notes
- Because this dish is enjoyed in South India and Malaysia, the ingredients can vary widely to incorporate local ingredients. It's not uncommon to find lemongrass and pandan leaves in the Malay version along with some recipes that use coconut milk/cream, both commonly found in Southern Indian and Malaysian cuisine.
- You can store in the fridge for up to a week (well covered), or in the freezer for 3+ months. Reheat until piping hot. If you're reheating from frozen add a little water about (1/4 cup) to help avoid the sauce drying out too much.
- Serve with basmati or jasmine rice or Indian breads or flaky Malaysian roti.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.1g
(5%)
Cholesterol
163mg
(54%)
Sodium
738mg
(31%)
Potassium
591mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
740IU
(15%)
Vitamin C
14mg
(16%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 738mg | 31% |
| Potassium | 591mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.