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Last Updated Saturday December 03 2016 10:09 AM IST

Chicken kanthari peralan

Anita Maria Joseph
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Preparation Time

20 minutes

Cooking Time

25 minutes

Serves

4

Calories

1462

Bird's eye chili has significant role in Kerala's culinary routines. The tiny chilies, known as Kanthari, are used to make dishes ranging from a simple chutney to spicy non-veg recipes. Kanthari chilies are known for their extreme pungency and thus worry not, if someone calls you as angry as a kanthari!

Anita Maria Joseph, the third prize winner of Mazhavil Manorama's 'Dhe Chef' programme, shares the traditional chicken recipe- Chicken kanthari peralan. Get ready to trick your tongue.

Ingredients

1/2 kg boneless chicken

2 tbsp onion, sliced

2 tomatoes chopped

1/2 tsp mustard

2 tsp garlic crushed

2 tsp ginger crushed

1 tsp pepper powder

Salt as required

3 green chilies crushed

6 bird's eye chilies (kanthari) crushed

1 tsp coriander powder

1/2 tsp fennel powder

1/2 tsp garam masala

Coconut milk

3 tsp coconut oil

2 sprig curry leaves

Preparation

Heat a pan and pour oil

Splutter mustard seeds

Add the chopped onion when the mustard seeds start to splutter, saute well

Add some salt so that the onion will be cooked easily

Add green chilies to it, saute well

Add crushed ginger

Saute them till the raw smell disappears

When the onion changes color, add the crushed bird's eye chili to the pan

Lower the flame, add coriander powder and fennel powder

Now add the chopped tomato to it, saute well

Add chicken to the pan

Add two sprig curry leaves to it

Keep stirring till the chicken get roasted well

Now add the coconut milk

When the chicken is cooked well, add garam masala to the pan

The chicken kanthari peralan is ready to be relished.


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