Spicy Dry-Fried Chicken (Chicken Varuval) | |
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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) | |
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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 |