Chicken Peralan is a Kerala style spicy, delicious dish where the chicken is marinated in a rich blend of spices. It is then roasted and cooked with fried onions.
Regional cuisine has its own charm. They are reassuring and comforting and given the diversity of Indian culture, it will take you forever to get a sense of the many traditional recipes. It’s heartening to find that the new generation is keen on discovering regional cuisine and how far it has come from its roots. Yes, regional and less explored cuisines taking our world by a storm.
Each day I thank the Heavens for providing me with this opportunity to travel the country and relish the less explored. Being an Army Wife, I get to discover the nooks and corners of India, be it in the form of food, places or culture. As a food blogger, I try my best to bring to you these hidden gems.
Remember Bhatt ki Dal and Aloo ke Gutke from Kumaoni cuisine of Uttarakhand which I shared a few weeks ago? These lesser-known foods are legendary often for its simplicity and unique flavor combinations. Kumaoni cuisine focuses on ingredients that are high in energy and nutrition.
Today, I am here with a delicious recipe from Kerala. The state is known as ‘God’s own country‘ and I can only imagine why. Of course, the lush greenery, backwaters, lagoons, houseboats, rains, mountains, hill stations, paddy fields, coconut trees are all reasons enough. However, I would say, as a true blue Malayalee, your trip to Kerala isn’t complete until you taste the mouth-watering dishes this little state has to offer. From Appams to Ishtews, Payasams to Thorans, Cutlets to Ethakkappam, Biriyanis to Fish Curries, Kerala cuisine is to die for.
Chicken Peralan is a type of traditional chicken roast and is a constant feature during our Sunday lunch. A great side dish with appam, rice, biriyanis and Neichoru, Chicken Peralan is easy to prepare as well.
This recipe has been adapted from Mrs. K.M. Mathew, a culinary genius. She was the Chief Editor of Vanitha, a women’s magazine in India and was also the wife of K. M. Mathew, Chief Editor of Malayala Manorama daily. Her name is akin to every Kerala woman and her cookbooks are passed on through generations.
I know for sure because my Mom had collected so many of her signature dishes and had gifted the recipe collection to me when I got married. This culinary diva
was is famous as she made sure to give the humble-everyday-Kerala dishes its due.
Chicken Peralan has a perfect balance of spices. Peralan means ‘coated’ or ‘covered with’ and thus, the marinated chicken pieces are first half-fried in oil and then coated with fried onions to slow cook. During the initial dry roasting, water oozes out from the chicken pieces and it cooks within. No further water is added making the final dish smeared with onion mixture.
Chicken Peralan Recipe:
I hope you enjoyed this lip-smacking dish! Let’s pledge today to cook and try out our traditional food more often in our homes.
That’s all for now, folks!
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