Chicken Piralen, Malabar style

Chicken is definitely the most versatile meat. And this preparation is one of the most common one all around Kerala. Almost every blog has a version of this recipe. This is the way my Mom makes it: 

Chicken 1kg, medium to small pieces
Coriander powder 3 tbsp
Chilli powder 1 tsp
Turmeric ½ tsp
Pepper-Saunf powder* 1 tsp
Cumin powder ½ tsp
Cloves, cardamom, cinnamon, a little of each

*'Pepper-Saunf powder' :
Take pepper and saunf in equal proportions and grind and store in an airtight jar. This masala can be added to almost any non-vegetarian preparation.  It improves the taste a lot. 

Grind all the masala ingredients together with a few drops of water and marinate the chicken in it for an hour.

Ginger 2” piece, chopped
Garlic 10-12 cloves, crushed
Shallots, 10-15, sliced
Apple cedar vinegar 1 tbsp (You can substitute with normal vinegar if you don’t get this one)
Water 3 cups
Salt 1 tsp

Cook all the ingredients together with the marinated chicken, until the chicken becomes tender. Then take the chicken pieces from the gravy and keep both aside.

Coconut oil 4-5 tbsp
Onion 1, sliced thinly
Chilli powder 1 tsp
Curry leaves, a few

Heat the oil in a deep skillet and fry the onion and curry leaves in it. When the onion turns golden brown in color, add the chilli powder and sauté for a minute. Now add the chicken pieces and fry well for about 10 minutes on a medium heat. The chicken shouldn’t get scrambled. Now add the gravy which was kept aside and mix well into the fried chicken. Keep cooking on a medium to low flame till the gravy becomes thick.

Goes well with Rice, Chapatti, Vellayappam etc.