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Tender chicken pieces cooked in a fragrant, spicy masala with fried coconut bits. A classic semi-dry dish from Kerala that's bursting with authentic flavors and pairs perfectly with rice or parotta.
For 4 servings
Marinate the Chicken
Sauté Aromatics
Build the Masala and Cook Chicken
Tender chicken pieces cooked in a fragrant, spicy masala with fried coconut bits. A classic semi-dry dish from Kerala that's bursting with authentic flavors and pairs perfectly with rice or parotta.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 369.39 calories per serving with 25.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish
Garnish and Serve
Use boneless, skinless chicken thighs cut into bite-sized pieces. Reduce the simmering time by 5-7 minutes as boneless chicken cooks faster.
Add 1 medium potato, cubed, along with the onions to make it more filling. You may need to add a splash more water during the simmering stage.
For a gravy version, add 1 cup of thin coconut milk instead of water and simmer until the chicken is cooked. Finish with 1/4 cup of thick coconut milk at the end, but do not boil after adding it.
Reduce the red chili powder to 1/2 tsp and omit the green chilies for a less spicy but still flavorful dish.
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe uses turmeric, ginger, and garlic, all of which contain powerful anti-inflammatory compounds like curcumin and gingerol that can help reduce inflammation in the body.
Spices like black pepper, coriander, and chili powder, along with ginger and garlic, are known for their immune-boosting properties and can help the body fight off infections.
Coconut oil is rich in Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
One serving of Kerala Chicken Peralan contains approximately 380-450 calories, depending on the cut of chicken used and the amount of oil.
Yes, it can be a healthy dish. It's high in protein from chicken and rich in anti-inflammatory compounds from spices like turmeric and ginger. Using coconut oil in moderation provides beneficial medium-chain fatty acids. To make it healthier, use lean chicken breast and control the amount of oil.
Absolutely! Boneless chicken thighs or breast work well. Cut them into 1.5-inch pieces and reduce the final simmering time by about 5-7 minutes to prevent them from drying out.
This semi-dry dish pairs wonderfully with Kerala Parotta, Appam, Idiyappam (string hoppers), or simple steamed rice. A side of fresh onion salad or raita also complements it well.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly in a pan or microwave before serving.
Yes, you can easily adjust the spice level. Reduce the amount of red chili powder and black pepper, and you can also deseed the green chilies or omit them entirely for a milder version.
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