Chicken peratal - How to make Indian dry curry (celebrate Deepavali)

Step 1

Marinate the chicken with ingredients A for half a day.

Step 2

Fry the chicken with oil until it turns light brown. Removed from oil.

Step 3

Fry the onion slices with the remaining oil until golden. Removed.

Step 4

Remove from the excess oil. Leave about 1/4 cup in the pan.

Step 5

Add ingredients B (dry spices), saute over low heat for two minutes.

Step 6

Add ingredients C, followed by diced tomatoes. Saute for five minutes.

Step 7

Add the chicken, onion, turmeric powder, chili powder, curry powder, coriander powder, fennel powder, sugar, and water. Mix well.

Step 8

Simmer over low heat for twenty minutes or until it forms a thick gravy.

Step 9

Add the green chilies and half of the coriander leaves.

Step 10

Dish out and garnish with the remaining coriander leaves. Serve.