Sunday, August 14, 2011

Chicken Varuval

1 kg Chicken (Cut into small pieces)
1 Bay leaf
3 whole Cardamom
3 cloves
1 cinnamon stick
1 Star anise
1 tbsp Fennel seeds
1/2 tsp Black Peppercorns
1/4 tsp Fenugreek seed
5 Dry red chillies
5 cloves of Garlic (peeled and sliced)
2 Onions (Chopped)
1 Tomato (Chopped)
3 strands of curry leaves
1 tbsp garlic ginger paste
1 tbsp Chicken masala (Chicken curry powder)
1 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
1 tsp garam masala
Few stalks of Coriander leaves
3 tbsp oil
Salt to taste

  • Clean, wash the chicken and drain water from it completely.
  • In a bowl, place the chicken, garlic ginger paste, chicken curry powder, special masala and salt. Mix everything and marinate for few hours in the refrigerator.
  • Heat oil in a non stick pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min and splutter the black peppercorns, fennel and fenugreek seeds. 
  • Then add the onion, dry chillies, garlic pieces and curry leaves. Fry for 2 mins.
  • Then add the chicken and tomatoes. Stir everything together, cover the wok and cook for 10 mins under medium high flame.
  • Then add the garam masala and stir fry on low heat till the chicken is cooked and turns crispy on the outside.
  • Serve it hot with plain rice and lemon rasam.

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