Friday, 12 August 2011

Chicken Varuval

Over weekends, you will agree we all like to have some special food to enjoy family time. Two weeks back I got this recipe from a cookery show I watched on T.V and decided to prepare it on our special day. I like experimenting with chicken because it beautifully adapts with a myriad of flavors. You add lemon juice or herbs or garam masala or whatever you can think of and chicken, like a sponge will absorb and blend with it to make a delectable dish.

So here is how I cooked Chicken Varuval.


Chicken - 1/2 kg
Big Onion (diced) - 2 (big)
Tomato (diced) - 2 (medium)
Turmeric powder - 1/2 tsp
Red Chilli powder - 1 tbsp
Curry leaves
Coriander leaves

For Masala mix

Cinnamon (roasted & powdered fine) - 1 piece
Cloves - 4
Cardamom - 3
Coriander powder - 2 tbsp
Cumin powder - 1 tbsp
Fennel seeds (roasted & powdered) - 1/2 tsp
Coconut pieces/Thengakothu - 3 tbsp
Dry chillies - 3 to 4
Ginger (sliced) - 1 tbsp
Garlic (sliced) - 1 tbsp


Grind all the ingredients under masala mix (Do not add water) into a dry paste and keep aside. (you can dry roast the solid spices first and then grind for smooth and easy grinding)

Heat oil in a wok and saut'e onions till light brown. Add curry leaves and tomatoes and saut'e till oil separates. Add turmeric powder and red chilli powder and saut'e till raw smell goes away. Now, add the chicken and combine well till all the masala is coated on the chicken. Cover and cook for 10 minutes without any water. Once the chicken is cooked, add the dry masala mix paste and mix well. Keep stirring till the raw smell of the masala goes away. The chicken pieces should be coated well with the masala. This dish has a dry consistency. Garnish with coriander leaves.

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