Chicken Peratal (South Indian/Malaysian Dry Curry)

This super-charged Tamil, South Indian/Malaysian curry has flavour for days. Chicken Peratal is a complex ‘dry sauce’ surrounding juicy chicken pieces. It delivers a unique personality unlike any other curry.

If ever there was a curry that captures all my favourite flavours it's this fantastic Chicken Peratal. A thick, intensely fragrant and flavourful masala sauce that clings to juicy chicken pieces.

Peratal is a mildly spiced curry that relies on fragrance over chilli heat which is often what I enjoy more. It's my go to curry on so many occasions as I can change and adapt the dish depending on how I feel with some key additions - more on that later.

Peratal complex curry in many ways in that it's enjoyed not only in India, where it originates from the Tamils but also by communities in Malaysia and Singapore too. It's a vibrant, exciting curry that I'm sure you'll love too.

What's Ahead?

What is Chicken Peratal?

Chicken Peratal is a flavorful and aromatic South Indian dry-style chicken curry known for its bold spices and rich taste. It’s a traditional dish popular in Tamil Nadu, Kerala and reflects the culinary diversity of South India and its diaspora. It showcases a perfect blend of aromatic spices and local ingredients.

In Tamil, “Peratal” (பெரட்டல்) generally means “to stir” or “to sauté,” describing the process of stirring ingredients over heat until the desired dry consistency is achieved.

It's because of this dry sauce that it's equally delicious served alongside rice or breads, I especially enjoy this dish with paratha or Malaysian-style roti, a flaky buttery delight that pairs excellently!

Why it works?

Verstility - Apart from being utterly delicious, the adaptability of chicken peratal makes it a favourite of mine as I can chop and change ingredients depending on my mood or what I have at my disposal. This recipe leans more towards the Indian preparation, but with a few extra ingredients I can push it more towards a Malay version.

Stuff You'll Need

It's a curry, so you can expect to see quite a few ingredients, but nothing too out of the ordinary. The use of fresh curry leaves brings a unique flavour element - if you can't find them use a bay leaf. Don't use dried curry leaves - they are completely worthless for for flavour!

• Chicken - I use thigh boneless fillets for ease, but bone in chicken pieces are good also, they'll give you more flavour too. Breast meat will dry out too much, so I suggest not using those.
• Fresh - Onion, garlic, ginger, tomato and cilantro all bring their fragrance and flavour to the reduced masala sauce.
• Curry leaves - bring their unique fragrance (one of my favourite aromas!)
• Whole spices - Fennel, star anise, cinnamon, cloves and black cardamom bring their warming aromatics.
• Ground spice - chilli, fennel, coriander and turmeric add to the warmth and aroma.
• Curry powder - You can use any curry powder, but try to hunt out a Malaysian "curry powder for meat" as it'll give a more authentic flavour. You could also follow my favourite recipe for Malaysian Curry Powder and make a batch at home.

Step by Step

Making Peratal at home is not difficult in the slightest. Once you have all your ingredients in place it's ready in a few simple steps.

1. Step 1 - Sprinkle the chicken pieces with turmeric and salt and set aside for a few minutes.
2. Step 2 - Whiz up the onion garlic and ginger into a paste with a blender/food processor or immersion blender and set aside.
3. Step 3 - Fry the chicken pieces in the oil to brown then remove from the pan.
4. Step 4 - In the same oil, fry the whole spices, curry leaves and onion paste for a few minutes until lightly browned.
5. Step 5 - Add the tomato and ground spices, curry powder and sugar and stir well - let this fry for a few minutes.
6. Step 6 - Return the chicken to the pan and add a little water (not too much) and bring to a simmer. Cover and simmer for about 40 minutes, stirring regularly. At the end you should have a thick, rich sauce. Stir in the cilantro and you're good to go!

Adapt your curry

This dish is enjoyed in both India and Malaysia/Singapore - each uses locally available ingredients. If you want to try a more Malay version you can add a few key ingredients.

• Lemongrass (one piece, bruised at the end)
• Pandan leaf
• Coconut milk (strictly speaking you can add this to either version) - add about 1 cup in favour of water.
• Malaysian curry powder
• Galangal - switch the ginger for galangal.
• If you like a milder curry, use paprika instead of chilli powder.

Serving & Storage Suggestions

I enjoy this curry with either rice or bread. I especially appreciate a couple of flaky paratha/roti breads. If you have the time and self-control chicken peratal is a wondeful curry left to develop in flavour. The next day sees a wonderful improvement in flavour - just pop in the fridge and reheat when you're ready.

• Fridge - the curry will be fine for 5-6 days if kept in an airtight container.
• Freezer - freeze in sering portions in airtight containers for 3+ months. Reheat in a microwave until piping hot. Add a little water to the top before reheating (about 1/4 cup) to avoid it drying out too much.

Ready to get cooking?

Peratal is a great option not only for flavour but adaptability, it'll be my choice because I love both Indian AND Malay curries and this one offers the best of both worlds. It's also really easy to put together, which suits me if I'm feeling less inclined to be in the kitchen watching over cooking food. Peratal is a delicious option and one of the most requested in our household. Hope you enjoy too!

More South Indian and Malaysian recipes

If you liked this recipe for Chicken Peratal, I'm sure you'll love some more of my South Indian and Malaysian recipes.

• Keralan Chicken Curry (Nadan Kohzi)
• Sambal Udang (Sambal Prawns)
• Parippu Curry – Kerala Style Dal
• Ayam Masak Merah (Malaysian Chicken in Spicy Tomato Sauce)
• Indian Black Pepper Chicken Curry
• Malaysian Chicken Curry (Kari Ayam)
• Goan Chicken Vindaloo
• Malaysian Fish Curry – (Kari Ikan)
• Cashew Nut Curry (Kaju Maluwa)
• Roti Canai with Dhal

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