Chicken Varuval (Spicy Dry Fried Chicken)

Chicken Varuval is a Southern Indian specialty chicken dish which originates from the region of Chettinad. This spicy dry-fried chicken is relatively easy to prepare and can be done either dry or in gravy. I have made Spicy Dry-Fried Chicken Varuval. It does not need more time as you can be done with it in 20 minutes. With the chilies and peppers tossed into this dish will result in a sneezing fit in the kitchen! He he he...try it and enjoy !

 Ingredients
  • Prefer 1/2 kg Chicken. Chicken Marination ( Keep aside 10 minutes for marination )

    • 2 tbsp Red Chilli powder
    • 1 tsp pepper powder
    • Ginger-garlic paste 1 tbsp
    • Yogurt 5 tbsp
    • 1 tbsp corn flour
    • Salt for taste
    • 10 garlic pods crushed well
    • 4 strands curry leaves
    • 4 red chillies
    • 1 tbsp cashew pieces (you can also use almonds)
    • 1 medium tbsp coriander powder (dhania powder)
    • 1 tsp Cumin Seeds
    • 1 tbsp Black Pepper Powder
    • 3 tbsp tamerind pulp (Freshly prepared) [you can also substitute tamerind with 2 tbsp tomato sauce & 1 tsp of sauce]
    • Salt to taste
    • Coconut Oil

    Note : Tsp (Teaspoons) is different from Tbsp (Tablespoons)., 1 Tablespoon = 3 Teaspoons. You can also add 2 diced onions, fry them to transparent. I havnt added the onions here.

 Method
  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-1

    Wash and cut the chicken into pieces, marinate the chicken well and keep aside for 10 minutes, you can also skip marination if you want to proceed quick.


  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-2

    Heat oil and fry the chicken and keep aside. You can also cook the chicken instead fry and keep aside.

  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-3
  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-4

    Heat oil in a frying pan and toss garlic, red chillies, cashew pieces and curry leaves into it.

  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-5

    Add the fried chicken stir fry for 2 minutes. Add cumin powder, coriander powder, black pepper powder and salt to it and fry for 2-3 minutes.


  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-6

    Now add the tamerind pulp and stir fry well for 4-5 minutes so that the chicken absorbs the tamarind well. You can also sprinkle little water at this moment if needed. Switch off and serve hot as an appetizer.

  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-7
  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-8
  • Chicken Varuval  (Spicy Dry Fried Chicken) Method-9
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