Varutha Kozhi Kari
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5 from 1 vote

Varutha Kozhi Kari

Varutha Kozhi Kari -  home style spicy chicken varuval,  somewhat semi thick fry which goes very well as a side dish for sambar or rasam sadam and also pairs well with idli, dosa, poori chapthi kind of breakfast dishes too.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian, Tamilnadu
Keyword: chicken, dryfry, kozhi, sidedish, varuval
Servings: 4 people
Author: Mullai Madavan

Ingredients

Ingredient for masala powder

  • 5 each dry red chilli
  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 each bay leaf
  • 1/2 inch cinnamon stick
  • 4 each cloves
  • 2 each cardamom 1
  • 1 petal kalpasi black stone flower
  • 1 teaspoon poppy seeds
  • 1/4 cup coconut pieces or grated
  • 1 teaspoon roasted gram / dalia/ pottukadalai

Ingredients for gravy

  • 1 kg chicken
  • 1/4 teaspoon cumin seeds
  • 1 each green chilli spicy
  • 1 cup onions finely chopped, small onions preferred
  • 1/2 cup tomatoes chopped
  • 2 inch ginger crushed
  • 8 cloves garlic crushed
  • 1/2 teaspoon turmeric powder
  • 6 leaves curry leaves
  • 1/4 cup coriander leaves for garnish
  • 1 teaspoon salt kallu uppu / kosher
  • 4 tablespoons oil

Instructions

  • In a pan dry roast all the ingredients from table – 1. You need to dry roast over low flame… because some may turn brown soon especially poppy seeds. If you have the patience you can roast them separate… i did everything together till they turn light brown. Once done, let them cool completely.
  • Make a fine powder using a mixer jar. Grind as much as you can to make it a fine powder. Keep this ready.
  • In another wide pan… heat oil, season with cumin seeds and few curry leaves. Now add in chopped onion, green chili, crushed ginger and garlic. Saute well over low medium flame. The onions has to cook thoroughly over medium flame until light golden and crisp.
  • Now add in turmeric powder, chicken and little sprinkle of salt. Saute well to mix everything.
  • Now cover with lid and cook for 5 minutes over low medium flame. The chicken will release water and it will cook in that steam, do not add any water.
  • When done, add in the ground spice powder along with tomatoes and the remaining salt.
  • Saute well until masala blends with the chicken. If you have more bony parts or red meat then cover again and cook further until the chicken gets cooked thoroughly.
  • When done… garnish with chopped coriander and curry leaves. Switch off.
  • Serve it with hot idli, dosa or chapathi!