adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken peratal
Chicken peratal
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Spicy Malaysian-Indian curry recipe passed down from Selma Nadarajah's mother. Dry Tamil curry with customizable spice level by adjusting chili.
Ingredients:
  • 1.5kg chicken thigh fillets, each cut into 4 pieces
  • 20.00 ml ground turmeric (see note)
  • 12 cloves garlic, crushed
  • 160ml (2/3 cup) vegetable oil
  • 8 small onions, (6 thinly sliced, 2 finely chopped)
  • 3cm piece ginger, peeled, finely grated
  • 4 sprigs curry leaves, (see note) leaves picked, plus extra, to serve
  • 3 cinnamon quills
  • 10 cardamom pods (see note)
  • 5 star anise (see note)
  • 7.50 gm ground cumin
  • 2 tsp ground fennel
  • 2 tsp chilli powder (see note)
  • 5.00 gm curry powder (see note)
  • 10.00 gm caster sugar
  • 42.00 gm light soy sauce
  • Basmati rice, to serve
  • 2 Lebanese cucumbers, coarsely grated
  • 280g (1 cup) Greek Style Yoghurt
  • 40.00 ml chopped mint leaves
  • 1.25 gm ground cumin, plus extra, to serve
Instructions:
  • In a large bowl, mix together the chicken, turmeric, most of the garlic, and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
  • In a large frying pan over medium-high heat, sizzle 60ml (1/4 cup) of oil until glistening. Toss in sliced onions and sprinkle with 1 teaspoon of salt. Cook, stirring occasionally, for 20 minutes until they turn golden brown. Place in a bowl.
  • - Lower the heat to medium and pour 60ml (1/4 cup) of oil into the pan. Arrange half of the chicken pieces in a single layer in the pan. Sear for 1 minute on each side until browned (ensure the chicken is not fully cooked through). Transfer to a tray. Repeat the process with the remaining chicken, adding more oil if needed.
  • Wipe the pan clean and set it over medium heat. Pour in the remaining 2 tablespoons of oil. Add the chopped onions and cook until soft, about 5 minutes. Stir in the remaining garlic and ginger, cooking for 1 minute until fragrant. Toss in the curry leaves, cinnamon quills, cardamom pods, star anise, cumin, fennel, chilli powder, and curry powder. Stir for 1 minute until fragrant. Pour in 125ml (1/2 cup) water, then add the chicken back to the pan. Cook for 5 minutes until the chicken is fully cooked and the sauce slightly thickens.
  • Create a refreshing cucumber raita by simply mixing cucumbers, yogurt, fresh mint, and cumin in a bowl until well combined.
  • Combine sugar, soy sauce, and sliced onions into the curry, ensuring all ingredients are well mixed. Transfer to a large bowl and garnish with extra curry leaves. Serve alongside rice and raita, and finish with a sprinkle of extra cumin.

Similar Recipes