Meal Prep · South Indian
Kozhi Varuval
A fiery and flavourful South Indian dry chicken fry, perfect as a starter or side dish.
Ingredients
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Step-by-step- Marinate the chicken pieces with turmeric powder, red chili powder, coriander powder, black pepper powder, lemon juice, and salt for at least 30 minutes, or preferably an hour in the refrigerator.
- For the Varuval Masala, dry roast coriander seeds, black peppercorns, fennel seeds, dry red chilies, cumin seeds, cloves, and cinnamon stick on low heat until fragrant. Let cool, then grind to a fine powder.
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Add mustard seeds and fennel seeds; let them splutter.
- Add curry leaves and slit green chilies, then add the finely chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add the tomato puree or chopped tomatoes and cook until the oil separates from the masala, stirring occasionally.
- Add the marinated chicken and the freshly ground Varuval Masala. Mix well, ensuring the chicken is evenly coated with the spices.
- Cover the pan and cook on low-medium heat for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through. If needed, add a splash of water to prevent sticking.
- Once the chicken is tender and the gravy has dried up to a rich, thick consistency, uncover and cook for another 5-7 minutes on medium heat, stirring frequently, to get a nice dry roast.
- Garnish with fresh chopped coriander leaves and serve hot with rice, roti, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Fat | 24 g |
| Carbohydrates | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Kozhi Varuval in an airtight container in the refrigerator to maintain freshness and prevent spoilage.
Freezer Up to 2 months
For longer storage, transfer cooled Kozhi Varuval to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water, stirring frequently, until heated through. Alternatively, microwave in short bursts until warm, stirring in between.
Chef’s Corner
- For best flavour, marinate the chicken overnight. This allows the spices to deeply penetrate the meat.
- Adjust the amount of dry red chilies and green chilies in the Varuval Masala to suit your preferred spice level. You can also add a pinch of jaggery at the end for a slight balance of sweetness.
- Ensure the chicken is cooked on medium-low heat after adding it to the masala. This helps the chicken cook through without drying out and absorbs the flavours beautifully.
