Karuveppilai Chicken Fry is a special chicken fry made with ground curry leaves masala, a popular chettinad pick!
| Ingredients-1 | |
|---|---|
| 20 leaves | Curry leaves |
| 6 | Shallots (sambar onions finely chopped) |
| 1 inch | Ginger |
| 4 cloves | Garlic |
| 2 teaspoon | Black pepper corns |
| 2 | Green chili (small) |
| 2 | Dry red chili |
| 2 teaspoons | Coriander leaves |
| 1 | Cloves |
| 1 | Cardamom |
| 1 inch | Cinnamon stick (small) |
| Ingredients-2 | |
|---|---|
| 1&1/2 cup | Onion (chopped) |
| 1/2 cup | Tomato (chopped) |
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) |
| 2 teaspoon | Turmeric powder |
| 2 teaspoons | Coriander /dhania powder |
| 1 teaspoon | Curd (for marinating) or lemon juice |
| 2 pinch | Turmeric (for marinating) |
| 1 teaspoon | Salt (or to taste) kosher preferred |
| 10 leaves | Curry leaves |
| 1/4 teaspoon | Mustard |
| 1/2 teaspoon | Cumin seeds |
| 1/2 teaspoon | Fennel seeds |
| 1 | Bay leaf |
| 3 teaspoons | Coriander leaves (chopped for garnishing) |
| 2 tablespoons | Sesame oil |
Lets see how to make this Karuveppilai Chicken Fry….
Some prep work involved….1. Clean chicken and marinate with curd and turmeric, set aside for atleast 10 minutes.
2. Grind all ingredients from table-1 (Curry leaves, Shallots, ginger, garlic, black peppercorns, green chili, red chili, coriander leaves, cloves, cardamom and cinnamon) to a thick masala and keep aside.
3. Now heat oil in a deep sauce pan and splutter, mustard, cumin seeds, fennel seeds, bay leaf and curry l eaves.
4. Add the chopped onions and fry till golden.
5. Add the marinated chicken pieces along with chopped tomatoes.
6. Bring the flame down, cover and cook for 2 minutes. Do not add any water the juice from the tomatoes should cook them perfectly.
7. Now add turmeric powder, ground masala, coriander powder and salt. Fry until the masala turns dark brown or till the oil separates.
8. May take 5 to 6 minutes to thicken over medium flame. Add 1/2 cup water, if you wish to have the consistency slightly thin, or else it will look as shown in the picture.
9. Garnish with coriander leaves and serve hot with rice.
Notes
- Serves 3 – 4
- Sesame oil gives good aroma to this chicken. Any refined oil is ok too.
- Marinating in this recipe is mainly for tenderizing the chicken, so just give 10 minutes.
Some chicken recipes to try from our page….
Comments
26 responses to “Karuveppilai Chicken Fry – Karivepplilai Kozhi Varuval”
[…] Karuveppilai Chicken Curry […]
hi I tried this today and posted the tried version giving ur blog due credit on the food forum in which i am a member of which is Khuch khatta kuch meetha aur khuch teekha.. Thanks for the wonderful recipe… and no am not a blogger :)and i hope many more will be inspired to check out your wonderful recipes:)
Wov, its very tastey,thank u so much mullai
Hi, mullai I tried this recipe looks very good.very tasty.
Thank you.
Hi Mullai,
I made this dish yesterday and it was very delicious, both my husband and I enjoy this very much. Thank you for sharing this recipe.
Hello mam, my husband tried out this recipe as a surprise sunday lunch.. it came out wonderful. Thanks a lot for ur recipes.
Ungala eppadi paratrathune theriyala Mullai….another superb recipe…..saptu parthitu, yen hubby ore pugazh,yennaku illa,ungaluku than…Thank you so very much 🙂
Sophia
hai mullai,
i have tried many recipes of yours and i have become your fan.
last sunday i tried this recipe karuveppilai chicken and wow it was wonderful.
this simple taste was what i was looking for and it was like village kozhi kuzambu.
very nice and thanks for a traditional,tasty recipe
Hi Mullai,
small onion enga placela illai. can I try with big onions for this receipe?
Hi Mullai…
Tried this dish for my hubby yesterday… My husband showered all praises for me and licked the last bit of gravy out from the vessel….Thanks for helping me to make such wonderful chicken recipe…. I am a vegetarian …so dint taste it…but glad that I could make a nice dish for my husband…Thanks again…
mouth watering..mullai…am just visiting everyday to this site since one of my buddy talked about this site…cant believe so many dishes n very easy to do..thanks mullai..keep on posting
kariveppilai illaina eppadi pandrathuuuuuu????????? i just missed this recipe
Girls,
Its still available except for certain States. Here in Michigan, checked a couple of stores and they all have it for the same old price. Call and check with your local store.
Hi Mullai, ystrday made this curry for lunch…it came very nice than i expected. Thanks a lot for this different recipe.
are you suggesting the number of stalks of curry leaves to be used or just count the numbers by each leaf, wanna try it tomorrow
Janet, count is for the leaves. Approximately 2 to 3 stalks for masala and 1 stalk for tempering.
hyee… hello there…. this recipe sounds differnt to me.. so gonna giv it a try today….
thanks alot for this one…
hi mullai
this dish came out v ery well
wat a tasty dish-iv never tasted such good one earlier
something different and really good
all in my family liked it
thank u somuch for posting such good dishes
chamun
Chamun, thanks so much. Glad you guys enjoyed a new dish.
I tried this recipe, looks good, but I just got it bit watery, even though I did not add any water. May be from the ground masala and curd.
the color also was not exactly teh same, but after adding the ground masala, it turned to be more green. Looks like may be good for Chappathi. Not sure where I messed up. But taste wise it’s good.
Lakshmi,
Actually it should look dark green, my picture was not taken too close, thats the reason its looking brown. Moreover when you fry the masala little longer, there are chances that it might turn brown. If the consistency is too thin, then keep frying until it thickens. Thick gravy will suit for rice and thin gravy for paratha or chapati. Thanks for stopping by.
hahaha sure sollita pochu.
mullai i live in Uk but american flag is displayed next to my name i tried setting the time zone but it dosent seem to work. can you help pls
Sudha,
Actually we are working on some additional features for the site, thats why these discrepancies occur, but will check anyway. Thanks.
Hi Mullai,
Sounds different…..Will try soon.
Kavi.
mullai i tried this recipe today and it came out fantastic.my husband loved it.
nalla saptu sollrar ne nalla samaika aaramichute but gunda mattum ponena unna oneway ticket la india anupiduvenu. ippo yenna panrathu
Sudha,
Atha appadeyeh thirupi solunga !! as simple as that. Konjam bhayam irrukkum.