Chicken Varuval – Fried Variation
Product Used for the Recipe
Ajinomoto Malaysia
Get hot and sweaty with this Southern Indian signature cuisine, Chicken Varuval is a very popular recipe favoured by many. SERI-AJI® Black Pepper Seasoning and TUMIX® Chicken Stock Seasoning make a remarkable combination to set this Chicken Varuval tasty and appetising.
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 |
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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