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Bird's-eye view of a dark brown chicken curry with visible star anise, cinnamon stick, and curry leaves, garnished with cilantro.

Chicken Peratal - Indian Dry Curry

Aromatic chicken peratal with a thick, spiced gravy made from turmeric, curry powder, and fennel, simmered with onions and tomatoes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 670 kcal

Ingredients
  

  • 2.2 lbs (1 kg) chicken, cut into medium pieces
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 cinnamon stick
  • 2 star anise
  • 4 cloves
  • 4 cardamom pods
  • 2 tsp fennel seeds
  • 1 stalk curry leaves
  • 1 inch ginger, minced
  • 6 cloves garlic, minced
  • 2 onions, sliced
  • 2 medium tomatoes, diced
  • 1 tsp turmeric powder
  • 1 tbsp chili powder
  • 2 tbsp curry powder
  • 1 tbsp coriander powder
  • 1 tbsp fennel powder
  • 2 tsp sugar
  • 1/4 cup water
  • 2 green chilies, sliced on the bias into short sections
  • 2 stalks cilantro, chopped

Instructions
 

  • Marinate Chicken:

    Combine chicken with 1 tsp turmeric powder and 2 tsp salt; marinate for at least 30 minutes or up to half a day.

  • Fry Chicken:

    Heat oil in a pan; fry the marinated chicken until lightly browned. Remove and set aside.

  • Fry Onions:

    In the same oil, fry the sliced onions until golden brown. Remove and set aside.

  • Remove Excess Oil:

    Pour off excess oil, leaving about 1/4 cup in the pan.

  • Sauté Spices:

    Add cinnamon stick, star anise, cloves, cardamom pods, fennel seeds, and curry leaves. Sauté over low heat for 2 minutes.

  • Sauté Aromatics:

    Add ginger, garlic, and diced tomatoes. Sauté for 5 minutes.

  • Combine Ingredients:

    Return the chicken and onions to the pan. Add 1 tsp turmeric powder, chili powder, curry powder, coriander powder, fennel powder, sugar, and water. Mix well.

  • Simmer Gravy:

    Simmer over low heat for 20 minutes or until the gravy thickens.

  • Add Chilies and Cilantro:

    Add green chilies and half the cilantro. Stir.

  • Garnish and Serve:

    Dish out and garnish with remaining cilantro. Serve.
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