Chicken Peralan: Recipe by Gireesh
Cinnamon, Cumin, Cardamom, Clove bud, Continental, Main Course, Chicken, Chef Gireesh Nair, Black Pepper
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Chicken skinless, Cut in small pieces 800gm
- Onion sliced 250gm
- Tomato chopped 100gm
- Ginger garlic paste 50gm
- Red chilli powder 15gm
- Coriander powder 20gm
- Turmeric Powder 5gm
- Curry Leaves 15 pcs
- Coriander Leaves 30gm
- Cinnamon drops 6 drops
- Black Pepper drops 6 drops
- Clove bud drops 6 drops
- Cardamom drops 6 drops
- Cumin drops 6 drops
- Oil 50ml
METHOD
- Pour oil in a thick bottom pan. Add curry leaves. When spluttering add onions and cook till golden brown on medium heat.
- Add ginger garlic paste and fry for 2 minutes. Add the powdered masala mixed with 50 ml of water.
- Add tomatoes and salt to taste. Simmer till the oil separates.
- Clean wash and drain the chicken pieces. Add to the pot and sauté for 5 minutes.
- Cover and simmer the chicken for 35 minutes or till done stirring occasionally.
- Remove lid and add the one drop wellness drops. Increase heat and dry out any excess liquid in the pot.
- Finish with the chopped coriander leaves and serve hot with rice or chapathi.