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5.0 from 3 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
15 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 419 kcal
Course: Main Course
Cuisine: Indian , Malaysian

Ingredients

  • 6 garlic cloves
  • 2 onions
  • 1 inch ginger
  • 1 kg chicken thighs cut into large pieces
  • 1 tsp Turmeric
  • 1½ tsp sea salt
  • 4 tbsp vegetable oil
  • 1 cinnamon stick
  • 3 star anise
  • 4 cloves
  • 4 black cardamom
  • 2 tsp fennel seeds
  • 1 stem curry leaves
  • 1 tomato chopped
  • 1 tbsp mild chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp fennel powder
  • 2 tbsp Malaysian meat curry powder (or Madras curry powder)
  • 1 tsp sugar
  • 1 tbsp fresh cilantro chopped

Instructions

    Cup of Yum
  1. Season chicken with turmeric and salt.
  2. Blend the garlic, ginger and the chopped onions into a paste and set aside.
  3. 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.
  4. In the same pan, add the cinnamon, star anise, cloves, black cardamom, fennel seeds and curry leaves and fry for about 30 seconds.
  5. Add the onion paste and fry for another 2-3 minutes.
  6. Add the tomatoes, chilli powder, coriander powder, fennel powder, meat curry powder and sugar and stir well to combine everything.
  7. Return the chicken to the pan and stir. Let this come to a simmer before adding around 1 cup of water (250ml).
  8. 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.

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 Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 163mg (54%) Sodium 738mg (31%) Potassium 591mg (17%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 740IU (15%) Vitamin C 14mg (16%) Calcium 87mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

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.