Chicken Perattu- Kozhi Porattu is an authentic Kerala nadan chicken recipe with very limited ingredients. The way the chicken is prepared in this recipe is with full of nadan/ traditional flavors. One of the best things about rural Kerala are the roadside food shacks strewn all over serving local specialties that you won’t probably find in established or fine dining restaurants in urban areas. This chicken recipe, I have got from one such restaurant in Trivandrum, Kerala name Krishna Hotel Kattachalkuzhi or hotel Krishna. The detailed recipe with step by step cooking pictures follows.
A very typical countryside dish, it is prepared with country chicken which is marinated with local spices and cooked in a wooden stove. This dry dish is then served with traditional Kerala puttu/ steamed rice flour cylinders with coconut layers, kappa/ mashed tapioca or with parotta/ a type of layered flat-bread. But here I have used broiler chicken to make this dish which is easily available every where. The main flavors of this dish are from the coconut oil, curry leaves, garam masala. Very easy and tasty recipe really quick to make, with out chopping and grinding. Perfect dish for get togethers or parties too.
Tips- For this chicken perattu, use only boned chicken either country rooster or broiler. For better taste use home ground garam masala powder. Coconut oil and curry leaves are must for this recipe, that enhance the flavor.
How to Make Chicken Perattu- Kozhi Porattu- Rural Kerala Roadside Food Shacks Style Chicken Roast
Cut chicken into medium pieces, wash well and drain out. Set aside.
Marinate chicken pieces with 1/2 tbsp red chilly powder, coriander powder, turmeric powder and salt. Keep it for half an hour.
Heat 1 and 1/2 tbsp coconut oil in a deep bottom pan, add curry leaves and mint leaves. Saute well.
Then add in remaining red chilly powder and mix well, maintain a low flame.
Then add the marinated chicken pieces and mix well. Cover and cook in low flame without adding water for 5 minutes. Water will come out from the chicken pieces for cooking.
Open the lid and stir well. Cook for 10 more minutes in a medium flame until water evaporates completely.
In an another pan, heat remaining oil and splutter mustard seeds and curry leaves.
Keep the heat on low and add kashmir chilly powder and garam masala powder. Stir well.
Transfer this tempering over the curry. Combine well.
Cover it with a tight lid and let it cook for 3 more minutes. Off the flame, serve along with mashed tapioca/ kappa.
Enjoy!! Happy cooking and stay healthy.