Chicken Varuval Recipe – South Indian Chicken Fry

Chicken Varuval Recipe | How to make South Indian Chicken Varuval | Easy Chicken Fry Recipe | Chicken Fry South Indian | Madras Chicken Fry | How to make Tamil Nadu Style Chicken Fry 

Chicken Varuval, a classic dish from my hometown.  Simple homestyle chicken fry  is one of the easiest of all chicken curry recipes. Amma’s being the most favorite of mine as its the most simple version ever and that’s what I am sharing with you here today.  It is also quite adaptable, flexible in every way to suit your needs. 

What is Chicken / Kozhikari Varuval ?

A dry version of curry is termed as “varuval” in tamil. It can be either made with vegetables, meat, poultry or seafood. This version of chicken curry is on the dry side and pairs well as a side for sambar or rasam rice.

How to make Chicken Varuval ?

Chicken tempered & sautéed with traditional south Indian spices and powders in a thick onion tomato curry.

Kerala Chicken Fry – Kozhi Porichu Varuthathu

Pichi Potta Kozhi – Shredded Chicken Fry – பிச்சுப்போட்ட கோழி

Tawa Chicken – Highway Dhaba Style Chicken Fry

Karuveppilai Chicken Fry – Karivepplilai Kozhi Varuval

Print Recipe

Chicken Varuval Recipe

Simple, spicy south Indian style chicken fry.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: lunch, Side Dish

Cuisine: Indian, south indian, Tamilnadu

Keyword: chicken, chicken fry, chicken varuval

Servings: 4

Author: Mullai Madavan

Ingredients

Marinate

• 1 kg Chicken
• 1/4 tsp Turmeric powder
• 1 tsp Salt

Saute & Cook

• 1/4 cup Oil
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 2 each Dry Red Chili
• 4 each Curry leaves
• 2 each Green Chili
• 1.5 cups Onion
• 1 tbsp Ginger Garlic paste or use crushed fresh ginger & garlic
• 1/2 cup Tomato
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Black Pepper powder
• 1 tsp Red Chili powder
• 1 tsp Salt
• 1 tsp Garam Masala powder
• 1/4 cup Coriander leaves
• 4 each Curry leaves

Instructions

Prep work

• Wash, clean the chicken and marinate it with salt and turmeric powder. Set this aside and let it sit for 10 to 15 minutes.

Saute & Cook

• Heat oil in a pan and temper with cumin seeds, fennel seeds, curry leaves, dry red chili and green chili.
• Saute onion with a pinch of salt for 5 to 6 minutes over medium flame or until it turns soft.
• Add ginger garlic paste and fry along with the onions until the raw smell goes.
• Now add the marinated chicken and fry in the onion mixture over medium flame until lightly seared.
• Add turmeric powder, red chili powder, coriander and black pepper powder. Saute for few minutes.
• Add tomatoes at this stage, also little water to cook the chicken.
• Reduce flame to low, cover and cook the chicken for 15 minutes. Big cut / whole cut chicken with bones will take a little longer time to cook.
• Add garam masala powder at this stage. The gravy at this stage will still have a light thin consistency, simmer for 10 minutes or until it thickens and separates oil.
• Garnish with fresh curry and coriander leaves.
• Serve hot as a side for any meal!

Video

Notes

Garam Masala Powder – You may either add whole garam masala spices while tempering or add in powder form while simmering. 

Ginger Garlic – Adding crushed fresh ginger and garlic enhances the flavor and texture. 

Marination – not a must but will improve the taste and flavor, also keeps the meat juicy and soft while cooking. You may add additional seasoning while marinating to enhance flavor. 

Instructions

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