Spicy Dry-Fried Chicken (Chicken Varuval) | |
|---|---|
| 1 | Combine the marinade and rub it into the chicken. Marinate in the refrigerator for 30 minutes |
| 2 | Over medium high heat, pan-fry the chicken pieces until they turn a light golden brown |
| 3 | Drain on paper towels and set aside |
| 4 | Over medium heat, saute the cinnamon stick, star anise, fennel seeds, dried chilies and onions for 3-4 minutes |
| 5 | Add ginger and garlic and saute until fragrant |
| 6 | Return chicken to pan and stir to combine. Add water to deglaze the pan if needed |
| 7 | Season with salt and sugar and stir to mix |
| 8 | Add chili powder and coat thoroughly |
| 9 | Add curry leaves and black pepper and simmer on low heat for 15 minutes |
| 10 | Dish and serve hot |
Spicy Dry-Fried Chicken (Chicken Varuval) | |
|---|---|
| 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces / chicken drumsticks | |
| ½ yellow onion, sliced thinly | |
| 1½ teaspoons garlic, minced | |
| ½ teaspoon ginger, minced | |
| 5 dried chilies, deseeded and soaked in warm water | |
| 2 sprigs curry leaves | |
| 1 tablespoon chili powder | |
| 1 cinnamon stick | |
| 1 star anise | |
| 1 teaspoon fennel seed | |
| 1 teaspoon black pepper | |
| 2 teaspoons sugar | |
| Salt to taste | |
| 1 teaspoon garlic, minced | |
| 1 teaspoon ginger, minced | |
| ½ teaspoon turmeric powder | |
| 1 tablespoon meat curry powder | |
| ½ teaspoon pepper | |
| 1 teaspoon salt | |