Chicken kanthari peralan

Bird's eye chili has significant role in Kerala's culinary routines. The tiny chilies, known as Kanthari, are used to make dishes ranging from a simple chutney to spicy non-veg recipes. Kanthari chilies are known for their extreme pungency and thus worry not, if someone calls you as angry as a kanthari!

Anita Maria Joseph, the third prize winner of Mazhavil Manorama's 'Dhe Chef' programme, shares the traditional chicken recipe- Chicken kanthari peralan. Get ready to trick your tongue.

Ingredients
1/2 kg boneless chicken
2 tbsp onion, sliced
2 tomatoes chopped
1/2 tsp mustard
2 tsp garlic crushed
2 tsp ginger crushed
1 tsp pepper powder
Salt as required
3 green chilies crushed
6 bird's eye chilies (kanthari) crushed
1 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp garam masala
Coconut milk
3 tsp coconut oil
2 sprig curry leaves

Preparation
Heat a pan and pour oil
Splutter mustard seeds
Add the chopped onion when the mustard seeds start to splutter, saute well
Add some salt so that the onion will be cooked easily
Add green chilies to it, saute well
Add crushed ginger
Saute them till the raw smell disappears
When the onion changes color, add the crushed bird's eye chili to the pan
Lower the flame, add coriander powder and fennel powder
Now add the chopped tomato to it, saute well
Add chicken to the pan
Add two sprig curry leaves to it
Keep stirring till the chicken get roasted well
Now add the coconut milk
When the chicken is cooked well, add garam masala to the pan
The chicken kanthari peralan is ready to be relished.