Chicken Varuval | Spicy Dry Fried Chicken Tamil Nadu Style

We have been blessed with endless showers and chill weather the past week. It almost makes you forget how hot it is mostly. Of course spending a major part of the day at office, I don't know how hot it is actually. I get to hear about it from others. So enjoying the chill weather is simply great!

So in these chill weather, one might love to dig into this spicy chicken fry, that my kids enjoyed this weekend. Amma saw the recipe in one of the TV shows and wanted to try. I have almost given up trying to see if the recipe is something I might have tried already.

We made for the Sunday lunch along with a Andhra version of Chicken Gravy and this fry served with rice. I just checked the versions I have, thankfully I seem to have made it slightly different ways. As we know, even adding some spices before and after changes the taste so much! That prompted me to record this version here.

 

Chicken Varuval

Ingredients Needed

Chicken - 1/2 Kg
Onions, minced - 1 big
Garlic, minced - 1 tsp
Ginger, grated - 1 tsp
Oil - 2 tsp
Salt to taste
Turmeric powder a pinch

For the Spice powder

Coriander seeds - 1 tbsp
Whole pepper - 1 tsp
Dry Red Chilies - 2 -3 nos
Cumin Seeds - 1 tsp
Coconut, grated - 1 tbsp

Coriander leaves for garnish

How to make the Chicken Varuval

Wash and drain the chicken pieces.

Dry roast all the spices listed under spice powder and cool. Then grind to a smooth powder. Keep it aside.

In a kadai, heat oil. Add onions, garlic and ginger. Saute till the colour changes.

Then add the drained chicken, saute well on high. Then add salt and turmeric powder. Let it cook on high for the moisture to evaporate.

Once the chicken is almost dry, add the ground spice powder all over the chicken pieces and simmer. Combine everything well and cook in sim for 15 - 20 mins.

Remove lid and check if the chicken is cooked. Once again cook on high till the masala is well coated to the chicken.

Remove after garnishing with fresh coriander leaves


 
 
This goes for the November Week 3, Cooking from Cookbook Challenge  Group.



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