Tamil Nadu

Chettinad kozhi varuval

Name: Chettinad kozhi varuval
Total time: 1 h
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 750 g curry cut bone in chicken, curry cut (bone in chicken, small pieces); 1 1/2 tbsp ginger garlic paste; 1/2 tsp turmeric (ground turmeric); Salt, to taste; 8 to 10 dried red chilli; 1 tbsp coriander seeds; 2 tsp black pepper; 2 tsp fennel seeds; 3/4 tsp cumin seeds; 1 small cinnamon stick 3 cloves whole spices; 1 star anise; 3 1/2 tbsp sesame oil; 3 sprigs divided curry leaves; 20 sliced shallots; 1 small chopped tomato; 1/2 cup water; a handful coriander leaves (cilantro)

Chicken fried dry in a pepper and fennel masala. The crust is the whole point.

60 minTime

38 gProtein each

hotSpice

Varuval, the dry fry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

464kcal

38 gprotein

5 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g curry cut, bone in

Ginger garlic paste1½ tbsp

Turmeric (ground turmeric)½ tsp

Saltto taste

Dried red chilli8 to 10

Coriander seeds1 tbsp

Black pepper2 tsp

Fennel seeds2 tsp

Cumin seeds¾ tsp

Whole spices1 small cinnamon stick, 3 cloves

Star anise1

Sesame oil3½ tbsp

Curry leaves3 sprigs, divided

Shallots20, sliced

Tomato1 small, chopped

Water½ cup

Coriander leaves (cilantro)a handful

Method

7 steps

1Marinate the chicken with the ginger garlic paste, turmeric and salt for at least 20 minutes.
2Dry roast the red chillies, coriander seeds, pepper, fennel, cumin, whole spices and star anise on low until fragrant and the chillies are crisp. Cool and grind to a coarse powder.
3Heat the oil, add half the curry leaves and the shallots and fry until golden.
4Add the tomato and cook for 2 minutes, then add the chicken and sear on high.
5Add half the masala powder and the water. Cover and cook on medium until the chicken is cooked through and no pink remains near the bone.
6Uncover, add the remaining powder and curry leaves and fry on medium, tossing often, until dry and dark.
7Sprinkle coriander and serve hot with rasam and rice, or with parotta.

Serve it like this

Pile on a steel plate with a few fried curry leaves on top, rasam and rice on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chettinad kozhi varuval

Make it your way

Ingredients

Method

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