Over weekends, you
will agree we all like to have some special food to enjoy family time. Two
weeks back I got this recipe from a cookery show I watched on T.V and decided
to prepare it on our special day. I like experimenting with chicken because it
beautifully adapts with a myriad of flavors. You add lemon juice or herbs or
garam masala or whatever you can think of and chicken, like a sponge will
absorb and blend with it to make a delectable dish.
So here is how I
cooked Chicken Varuval.
Ingredients
Chicken - 1/2 kg
Big Onion (diced) - 2
(big)
Tomato (diced) - 2
(medium)
Turmeric powder - 1/2
tsp
Red Chilli powder - 1
tbsp
Curry leaves
Coriander leaves
Oil
For Masala mix
Cinnamon (roasted
& powdered fine) - 1 piece
Cloves - 4
Cardamom - 3
Coriander powder - 2
tbsp
Cumin powder - 1 tbsp
Fennel seeds (roasted
& powdered) - 1/2 tsp
Coconut
pieces/Thengakothu - 3 tbsp
Dry chillies - 3 to 4
Ginger (sliced) - 1
tbsp
Garlic (sliced) - 1
tbsp
Method
Grind all the
ingredients under masala mix (Do not add water) into a dry
paste and keep aside. (you can dry roast the solid spices first and then grind
for smooth and easy grinding)
Heat oil in a wok and
saut'e onions till light brown. Add curry leaves and tomatoes and saut'e till
oil separates. Add turmeric powder and red chilli powder and saut'e till raw
smell goes away. Now, add the chicken and combine well till all the masala is
coated on the chicken. Cover and cook for 10 minutes without any water. Once
the chicken is cooked, add the dry masala mix paste and mix well. Keep stirring
till the raw smell of the masala goes away. The chicken pieces should be coated
well with the masala. This dish has a dry consistency. Garnish with coriander
leaves.
No comments:
Post a Comment