Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,
Babe_KL
16 Oct 2012

Friday, 2 July 2010

New Style Chicken Varuval

New Style Chicken Varuval

I've actually posted this recipe before but here it is again with some tips and tweak. I brought this dish to PureGlutton's potluck party last weekend and we have a blast there!

During deep frying the chicken, you will need to use a metal slotted spoon to sieve out the "rempah (garlic and ginger)" remnants from the oil. Keep doing this to clear up the oil from these bits and pieces, otherwise your oil will not be hot enough to fry the chicken until crispy. You may throw the deep fried bits away but if you like them like I do, I kept them and add to the chicken whilst stir frying with the spices. Just make sure don't use the bottom bits as they're extremely oily.

If you have kids who can't take hot food like mine, remove the seeds from the dried chillies. In order to remove them easily, we learnt this tip from Rohani Jelani's class recently. Cut or snip the chillies with scissors diagonally and soak them in hot water for a while until softens. Once done, just shake the chillies and the seeds will come out with ease.

New Style Chicken Varuval

Ingredient
1 chicken, deboned and cut into small chunks (I used 5 pieces of chopped up thighs with bones and all)
4 tbsp ginger and garlic paste
2 tbsp curry powder
1 tsp turmeric powder
10 dried chillies (cut into pieces)
10 shallots (shredded)
2 pc cinnamon stick
4 pc cardamoms
2 pc star anise
A few stalks of curry leaves, just use the leaves only, discard the stems
black pepper and salt
oil for frying

Method
1. Clean the chicken and cut into small cubes. Add ginger-garlic paste, curry powder, turmeric powder and salt. Mix well and marinate for 15 minutes.

2. Fry the chicken in batches till golden brown and set aside.

3. In another wok, add a little oil. Sauté the onion, spices, curry leaves and dried chilli until onion turns light brown.

4. Add the chicken and stir well. Add black pepper and salt to taste. Best served with rice or as snack with beer!

16 comments:

Sean said...

i'm a real idiot when it comes to indian cuisine! i can't tell varuval from masala from kurma!

J said...

Oh yummy. Just looking at the photo makes me hungry for your tender, fragrant chicken varuval... :D
(And I've just had lunch!)

PureGlutton said...

Very yummy dish, this one :-) Thanks for bringing for us to share that day!

babe_kl said...

Sean, it's time then to visit more Indian restaurants!

J, hahaha thanks

PG, the pleasure is mine ;-)

daphne said...

this look so easy and delish!

Do u think i can skip the stage of deep frying?

Little Corner of Mine said...

Yummy! I like this type of spice fried chicken.

Jess @ Bakericious said...

this dish looks truely delicious!

CUMI & CIKI said...

how come I don't remember eating this ar:P

babe_kl said...

daphne, maybe can try baking the chicken first?

LCOM, I guess everyone likes fried chicken :p

thanks Jess

Ciki, I think you were enjoying Kenny's roast chicken hehehe

Life for Beginners said...

Oh I still have dreams of your chicken varuval. Heavenly... Thank goodness I was there at the potluck party early to enjoy this before it was all gone! :P

babe_kl said...

Kenny, I hope it was not nightmare of varuval fighting with roast chicken :P

Lyrical Lemongrass said...

Thanks for posting this recipe. I shall try it and tell you how it goes. :-)

vialentino said...

jeng dish ler....nice recipe too...can try it at home...

babe_kl said...

LL, have fun ;-)

yes vialentino, very easy to make too, report back on the result ya

pearly said...

Hi Babe in the city! just tried ur recipe and it turned out rather well. can't wait for dinner later ;p thanks for sharing!!

babe_kl said...

Hi Pearly, glad it's good for you too and thanks for visiting ;-)