Pepper Chicken Peratel

Yesterday was a public holiday so I made my way to the market. Was tempted to cook some chicken curry but ended with making Pepper Chicken Peratel. Peratel in Indian cooking means to have a consistency of a gravy that is more thick and which envelopes each piece of chicken as opposed to a curry which has lots of thin gravy. It turned out well and I can see myself serving this when we have guests over.

1/2 chicken cut into small pieces (marinated for an hour or longer with 2 tablespoons of plain yogurt, 2 tablespoons coriander powder, 1/2 teaspoon turmeric, and 3 big tablespoons of freshly ground black pepper and some salt, add cubed potatoes if using)

Grind into a paste
5 Green Chilies
1 inch ginger
7 pips of garlic

Slice 2 yellow onions
1 cinnamon stick
2 star anise
4 cloves
2 tablespoons of Fennel
Curry leaves

2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon fennel powder

Optional
Garam Masala
Roasted and pounded black pepper
Vinegar

Method
Fry the cinnamon, star anise, cloves curry leaves in some oil before adding the sliced onions, followed with the fennel seeds. Once fragrant add the blended ingredients and let it cook for 5 minutes before adding the chicken and stir well. Fill the marinated pot with water and leave aside. After stirring the chicken for 5 minutes add the chili powder, cumin and fennel powder. Stir well before adding the chicken and potatoes and water from the marinated pot. The water should be just above the chicken pieces. Close the lid and let it cook for 15 minutes while stirring every few minutes. After 15 minutes remove the lid and let it cook for a further 20 minutes or until the gravy has thickened to the consistency that is preferred.
Finish off with more black pepper, some store bought garam masala and a dash of vinegar.

It pairs very well with a side of rasam and stir fried ladies finger (okra).