Chicken Varuval |Kozhi Varuval
Easy chicken dish made with a very few ingredients such as fennel, pepper, coconut, chili powder, coriander powder
Ingredients
- 2½ lb chicken cut into small pieces
- 2 tsp fennel seeds dry roasted
- 2 tsp pepper dry roasted
- 1 cup grated coconut or store bought coconut flakes
- 1 tsp chili powder or as required
- 1/2 tsp coriander powder
- ¼ tsp turmeric powder
- water as required
- salt as required
- 2 tbsp oil
- 1 tbsp ginger-garlic aste refer notes to learn how to make ginger-garlic paste
- 1 sprig curry leaves
- 2 large onions finely chopped
Instructions
Dry Roast
- Dry roast the required amount of pepper and fennel (separately) on medium heat, until the spices release aromas. Do not burn the spices
- Let the spices cool down
Coconut Masala
- Now add the roasted fennel, pepper, coconut flakes to a spice grinder/ mixer
- Grind them until they are quite coarse and then add chili powder, turmeric, and coriander powder
- Now add 2-3 tbsp of water (or as required) and grind the coconut mixture to smooth paste
Make the Chicken Varuval |Kozhi Varuval
- Heat oil on medium-high heat in a shallow frying pan
- Now temper the whole spices: cinnamon and cloves in the oil. Let them splutter.
- Add the onions and fry them till they golden brown
- Now add the ginger-garlic paste and sauté for 30 seconds or so
- Now add a sprig of curry leaves and sauté
- Add the chicken and salt to the pan and sauté everything for at least 3-5 minutes
- Now add the ground coconut mix and give everything a good mix
- Add a cup of warm water to the chicken and mix everything thoroughly
- Cook until chicken is done and you see oil on the surface of the gravy in the pan
- Scoop out the excess gravy (save it to be had with hot white rice/dosa/idly)!
- Turn the heat to high, and start roasting the chicken until its golden brown on the outside
- Turn off the heat and serve immediately with steamed white rice or chappathis or rotis.
Notes
Notes
How to make ginger-garlic paste?
Add equal amounts of ginger (peeled) and garlic to a small mixer. Grind it for 15 seconds or so; and then add a tbsp of water (or as required), continue to grind until you see a thick and smooth paste. Use and save the rest (in the refrigerator to be used another day).