If you’re a fan of spicy, pan-fried chicken dishes, then you’re going to love this Chicken Varuval recipe.
If you’re a fan of spicy, pan-fried chicken dishes, then you’re going to love Chicken Varuval. This famous Kongu-Nadu-style dish is a staple at the Ponnusamy Hotel, and I was lucky enough to try it on my last visit. I fell in love with its bold and flavorful taste and knew I had to try making it at home.
So, I set out to recreate this delicious dish and now I’m sharing my recipe with you! This dish, which is a dry version of curry called “Varuval” in Tamil, is perfect for beginners. It’s easy to make, even for bachelors and it’s made with simple ingredients that you can easily find at your local grocery store. Plus, it goes incredibly well with curd rice or sambar sadam.
Finally, you may also like my other Chicken recipes such as Street Style Chicken Pakoda, Pallipalayam Chicken, Crispy Chicken Strips, Schezwan Chicken, Methi Chicken, Chicken Fajitas, Green Chilli Chicken, Chicken Cutlets, Grilled Chicken Burger, Chicken Tacos, Chicken Tacos with Mayo Chilli Sauce, Chicken Kebab, Honey Glazed Chicken, Grilled Chicken, Hyderabad Chicken Biryani, Chicken 65, Chicken Meat Balls, Spicy Chicken Steak, Tangy and Spicy Chicken Steak, Oven Baked Chicken Drumsticks, Chicken Korma, Oven Fried Chicken, Orange Chicken, Pineapple Chicken and Butter Chicken Masala.
Prep Time: 00:10
Cook Time: 00:10
Total Time: 00:20
- 300 grams chicken breast
- 1&1/2 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste (I used 1/2 tsp)
- 1/4 tsp black pepper powder
- 1/2 tsp garam masala powder
- 4 tbsp coconut oil, divided
- 1/2 tsp fennel seeds
- 3 red chillies
- One handful of fresh curry leaves
- 2 medium sized onion, chopped
- Cut the chicken breast into small pieces.
- In a wide bowl, marinate chicken with ginger-garlic paste, turmeric powder, red chili powder, pepper powder and salt. Let sit for 10-15 minutes.
- After 10 mins, heat a pan with 2 tbsp coconut oil.
- When the oil heats, add marinated chicken and stir fry for 2 minutes over high heat, then remove from pan.
- In the same pan, add remaining 2 tbsp oil and sauté fennel seeds until splutter.
- Then add red chilies, chopped onion and curry leaves and sauté until onions are transparent.
- Then add half-cooked chicken, fry for a minute.
- Further, add 1/2 tsp red chili powder and salt (if needed) and sauté for 2 more minutes or until dry.
- Finally, add garam masala powder and fry for a minute, remove from heat.
- Serve hot with curd rice or sambar.
By Santhi Therese
The Indian Claypot
How To Cook Chicken Varuval Easily At Home:
Cut the chicken breast into very small pieces. In a wide bowl, marinate the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, pepper powder and salt.
Set this aside and let it sit for 10 to 15 minutes.
After 10 mins, heat a pan with 2 tbsp of coconut oil.
When the oil heats, add marinated chicken,
stir fry for 2 mins over high heat. Remove the chicken from the pan.
In the same pan, add the remaining 2 tbsp oil.
When the oil heats, add fennel seeds and let them splutter.
Then add red chilies, chopped onion and curry leaves, and sauté until the onions are transparant.
Further, add half-cooked chicken and fry for a minute.
Then add 1/2 tsp red chili powder and salt if needed. Sauté for 2 more minutes or until it becomes dry.
Finally, add garam masala powder
and fry for a minute and remove it from the heat. Serve hot with curd rice or with sambar.
What is Chicken Varuval?
Chicken Varuval is a spicy, pan-fried chicken dish from the region of Tamil Nadu, India. It is a dry curry that pairs well with curd rice or sambar rice.
Can I use chicken thighs instead of chicken breast?
Yes, you can use chicken thighs instead of chicken breast. Just make sure to adjust the cooking time as thighs may take slightly longer to cook.
Can I make this dish ahead of time?
Yes, you can marinate the chicken and prepare the onion mixture ahead of time. When you're ready to cook, follow the steps in the recipe to finish the dish.
How spicy is Chicken Varuval?
Chicken Varuval is quite spicy due to the red chili powder and red chilies used in the recipe. You can adjust the spice level by reducing the amount of red chili powder and red chilies according to your preference.
Can I use a different type of oil instead of coconut oil?
You can use other oils like vegetable oil or canola oil, but using coconut oil adds a unique flavor to the dish that is typical of South Indian cuisine.
Can I freeze Chicken Varuval?
Yes, you can freeze Chicken Varuval in an airtight container for up to 2-3 months. Thaw in the refrigerator and reheat on the stovetop until heated through.
What can I serve with Chicken Varuval?
Chicken Varuval is typically served with curd rice or sambar rice, but it can also be served with other rice dishes, roti, or paratha.
Can I make this dish in an Instant Pot or pressure cooker?
While it's possible to adapt the recipe for an Instant Pot or pressure cooker, pan-frying the chicken and sautéing the onions in the same pan helps develop the flavors better in this particular dish.You may also like my other Chicken Recipes posts and recipes like Pallipalayam Chicken Fry, Crispy Chicken Strips, Schezwan Chicken, Penne Pasta with Minced Chicken, Chicken Schezwan Noodles, Chicken Curry Recipe, Chicken Fajitas, Methi Chicken, Chicken Meatball Curry, Healthy Chicken Salad bowl, Green Chili Chicken, Chicken Cutlets, Chicken Hakka Noodles, Sweet and Sour Pineapple Chicken, Butter Chicken Masala, Chicken Alfredo Pasta, Chicken Tacos with Mango Salsa, Sweet Corn Chicken Soup, Grilled Chicken Burger, Chicken Talumein Soup .