Chicken Varuval
This is one dish I avoid cooking cos it requires a lot... I mean a lot of stirring.
As lazy as I am, this Chicken Varuval is really a tiresome, time consuming dish and at the end of the day I have a burnt wok to scrub with all the stirring that went on.
Have I got your interest going to try this dish?
Oh come on, it's worth the trouble.
This is one good chicken dish, take my word. It would help if you got a non stick wok, that would save you the trouble of scrubbing the charred bits off your wok. That's a note to self!
1 whole chicken without skin - cut into small pieces
Saute ingredients
1 cinnamon stick
2 star anise
1/2 tsp cumin seed
2 sprig curry leaves
2 large onion - sliced
Pounded ingredients
2in garlic
4 pips of garlic
5 tbs chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
salt and pepper - add accordingly
3/4 cup of water
For garnishing
6 dried chilies - cut into three and sauteed.
In a wok, pour 4 tbs of oil and saute all the ingredients in a moderate heat.
When the onions appears limp add the pounded ingredients and give it a stir to avoid it to stick to the wok.
Add the chicken and the rest of the ingredients and the water. Stir well till the curry powder are well mixed all over the chicken. Cover the wok and let it cook for 15 minutes.
By now you will notice the oil seeping out. From this stage on you need to keep stirring for at least five minutes. This will allow the gravy to dry up and the chicken will get slightly fried in the oil. Check for seasoning and add accordingly.
Add the sauteed dry chili and mix well.
I normally like to add one tablespoon of dark caramel soy sauce to give it a charred look, that is totally optional. Discard the oil from the wok and dish up the chicken.
Serve with warm rice.
Enjoy...Jue
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