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Chicken Varuval – Fried Variation

Ingredients:
½ bird/750g Chicken, cut into serving portions
3 cups Cooking oil for deep-frying
1 tsp Lightly roasted sesame seeds
3 tsp Home-made Indian 5 spice powder
½ cup Chopped cilantro leaves
Ingredients: Marinade
2 tsp SERI-AJI® Black Pepper Seasoning
2 tsp TUMIX® Chicken Stock Seasoning
2½ tbsp Meat curry powder
To taste Salt
Ingredients A: Tempering
4 tbsp Cooking oil
5 – 6 nos Dried chilies, cut into 3 or 4 and fried
½ tsp Mustard seed
½ tsp Caraway (anise) seeds
½ tsp Cleaned split Bengal grams/Australian dhal
1” stick Cinnamon
3 – 5 Cloves
3 – 5 Cardamoms
8 nos Shallots, peeled and sliced
1 tsp Cumin, lightly pounded
2 sprigs Curry leaves
Method
  1. Cut, clean and wash the chicken. Drain and dip dry. Bring it into a bowl and marinate the chicken with marinade ingredients. Keep aside.
  2. In a deep wok, heat oil and deep-fry the chicken till approximately ¾ cooked; drain and keep aside.
  3. Leave just about 4 tbsp of oil in the wok. Heat it and bring in the dried chilies, fry till dark brown. Drain and keep aside.
  4. Use the remaining oil to sauté ingredients A till shallots have a change in colour. Bring in the curry paste (marinade) and stir till the oil appears around the surface.
  5. Add the chicken and stir well. Bring in the dried chilies, spice powder and cilantro leaves. Continue stirring well till the chicken is dry-fried with the spices. Bring in the roasted sesame seeds and stir. Turn off heat.
  6. Move to a platter and leave behind excess oil. Serve whilst hot.

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