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!