Chicken Varuval

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CHICKEN VARUVAL






Chicken Varuval is a semi dry dish that is coated with masala. Topped with crispy dry red chillis and  fennel seeds.

This dish is normally served as a side dish
with rice, dosa, idli , rotis etc.

Let's get cooking!


INGREDIENTS


- 1/2kg chicken cut into bite size pieces

- 10 Shallots ( roughly slice)

- 2 inch ginger ( pound into paste)

- 3 cloves garlic ( pound into paste)

- 5 stalks Curry leaves

- 1 Pandan leaves ( cut into 2inch length)

- 6 Dry red chillis ( cut into 2inch length)
 
- 1 stick cinnamon

- 2 star anise

- 4 cloves

- 4 cardomons 

- 2 tbsp fennel seeds

- 2 tbsp red chilli powder + 2 tbsp water 
  Make into paste. (Heat level adjust to your 
  taste)

- 1/4 cup water

- Salt to taste


MARINATION

- 1 inch ginger ( pound into paste)

- 2 clove garlic ( pound into paste)

- 1 tbsp corriander seeds ( dry roasted and
  pound into powder

- 1 tsp black peppercorn ( dry roasted and
  pound into powder)

- 1 tbsp tumeric powder


METHOD


- Marinate chicken with corriander powder
  black peppercorn powder , tumeric 
  powder, ginger and garlic paste for an 
  hour. Refrigerate. 




- In heated oil, deep fry dry red chillies 
  until they turn crispy. Dish out and set aside




- In the same wok with medium heat add   
  cinnamon, cardomoms, cloves, 
  fennel seeds and star anise. 

- When it sizzles, add shallots, ginger  garlic 
  paste, curry leaves and pandan leaves.
  Fry them until the raw smell disappears.





- Add dry chilli powder paste, marinated
  chicken and salt. Cook until chicken turns 
  opaque.


- Add water, mix to coat. Lower the heat and 
  cook the chicken with the lid closed for  
  about 15 to 20 minutes. Stir occasionally.

- Once chicken is cooked. Increase the heat 
   to high and fry till masala clings to the 
   chicken.

- Stir in fried dry red chillis. Toss briefly.





- Remove from the heat and serve!






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