Chicken Varuval (Chicken Fry)

Category: Chicken recipes
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 2-3 Servings

Chicken Varuval

Since I wont eat Chicken, the Chicken recipes make a rare appearance in my blog:) As per the received feedback, the freshly ground spices in this recipe make this varuval very aromatic and delicious!

 Ingredients:

• Chicken, bite sized pieces - 2 cups
• Small Onions, chopped -8-10 nos
• Ginger-Garlic paste - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Red chilly - 1 no, broken
• Curry leaves - few
• Salt - to taste
• Turmeric powder - 1/2 tsp 
• Coriander leaves - for garnishing
• Water - around 1/2 cup

To Roast and Grind:

• Cinnamon - 1 inch 
• Cloves - 3 nos
• Pepper - 1/2 tsp
• Coriander seeds - 1 1/2 tbsp
• Fennel Seeds - 1/2 tsp
• Poppy seeds - 1/4 tsp
• Red chillies - 5-6 nos (Adjust as per spice level)
• Dry Coconut - 2 tbsp

Note: If we want to have little tanginess, we can add one tomato after sauteing onions

 Method:

1. Clean and chop the chicken into bite sized pieces and keep aside
   
2. Dry roast the above given ingredients in a pan, by adding in the same order till we gets nice aroma and the coconut turns golden brown
   
3. After roasting, allow them to cool and then grind to a fine paste by adding little water
   
4. Heat Oil in a pan and once it becomes hot, add the mustard seeds followed by red chillies and curry leaves 
   
5. Then add the chopped small onions and saute for 1 min
   
6. Add the Ginger-garlic paste and saute for a min till the raw smell goes off
   
7. Now add the cleaned chicken pieces along with required salt and turmeric powder
   
8. Saute for few mins till the chicken pieces turn pale
9. Now add the ground paste, saute for a min 
   
10. Add around 1/4 to 1/2 cup of water, mix well 
    
11. Cook in medium flame by sauteing often till the chicken gets cooked and oil gets separated
    
12. Once the chicken pieces gets cooked and become tender, reduce the flame and fry till all the water gets absorbed and become dry like varuval
13. Switch it off and garnish with coriander leaves
    
14. Serve hot with Chicken kuzhambu / Rasam and Rice!