Chicken Pirattal /Semi Dry Chicken Curry



Pirattal is delicacy made in most of our households to accompany with rice.Pirattal is neither watery as kuzhambhu nor dry as fry.Its a semi dry dish and goes very well even with rasam rice and rotis.

For this preparation,Kuzhambhu milagai thool is used.As I ran out of it, used red chilly and coriander powder along  with  garam masala powder.Also I slightly changed the original recipe and made it to my family taste.In the original recipe no cashew is used.Also I added some onion slices in the end for extra crunch.





                                                          
                                                           
                                         Chicken Pirattal/Semi Dry Chicken Curry


                                                                  
   Basic Information
   Preparation time ~ 20 minutes
   Marination time~ 30 minutes
   Cooking time ~ 40-45 minutes
   Serves ~ 3-4


   
 Ingredients

 
  
Ingredient
Quantity
Chicken( with bone or boneless)
1.25 lbs
Onion(finely chopped)
1(medium size)
Tomato
2 medium size
Ginger&Garlic Paste
2 tbs
Coriander powder/dhaniya podi
2 tsp
Red chilly powder/milagi podi
2 tsp
Black pepper powder /milagu thool
1/2 tsp
Turmeric powder
1/4 tsp
Garam Masala powder
1/4 tsp
Yogurt/curd/thayir
2 tbs
Curry leaves/karivepillai
1-2 sprigs
Cashews/mundiri(broken)
10-12
Salt
1.5 tsp
Oil
3 tbs
Coriander leaves(finely chopped)
2 tbs
   
 Grind to a fine paste

Ingredient
Quantity
Coconut(grated)
2 tbs
Poppy seeds/kasakasa
1/2 tsp
Fennel seeds/sombu
1/2 tsp


 For the tempering

Ingredient
Quantity
Cloves/lavangam
4-5
Cinnamon/pattai
2 inch
Fennel seeds/sombu
1/2 tsp
  
For the Garnish
Ingredient
Quantity
Onion(thinly sliced)
1/4 cup
Green chilly(slit lengthy)
Coriander leaves(chopped)
as needed

 Method 
  • Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,yogurt and salt to the chicken and marinate for 30 minutes minimum..
  • In a  pan,heat the oil and do the tempering,fry the cashews.Add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.
  • Add in the marinated chicken and give it a mix till it changes the color. Add in the chopped tomato and mix it well.
  • Add around a cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender add the ground paste and mix it well.Let it cook for couple of minute or till it reaches a semi dry consistency.Add in the ground black pepper powder.
  • Also add in the chopped coriander leaves and mix it well. Finally add the the sliced onion and green chilly and mix it well.Let it simmer for a minute or two.Put off the flame and add the lemon juice if needed.
  • Serve it warm with rice or roti.




Enjoy..................

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