Chicken Varuval

Chicken Varuval is a very popular dish in the Indian Restaurant and also one of my favorite foods when ordered banana leaf at the Indian restaurant.

Let’s try to cook it and serve for my special guess tonight. That’s also one my first time cook the Indian food. Hope will success and delicious.

Ingredient:

- 2 Boneless Chicken Drumsticks (Remove the skin as well or you can use others part of chicken)

- 5 Dried Chilies (Cut into half, remove the seeds and soak into water about 10 to 15min)

- 2 Sprig Curry Leave

- 2 Shallot (Slice thinly)

- 3 Cloves Garlic (Finely Chop)

- 2 Tbsp Chili Powder

- 3 Cardamom Pod

- 2” Cinnamon Stick

- 1 Tsp Ground Black Pepper

- 1 Tsp Sugar

- Pinch of Salt

Marinate:

- 1 Tbsp Grated Ginger

- 2 Cloves Garlic (Finely Chop)

- 1 Tsp Turmeric Powder

- 1 Tbsp Meat Curry Powder

- ½ Tsp Coriander Powder

- 1 Tsp Cumin Powder

- ½ Tsp Pepper

- 1 Tsp Salt

Instruction:

- Clean the chicken and remove the skin and cut in small cube size. Combined all the marinate 

   ingredient and mix well then put in fridge to marinate 4 to 6 hour or overnight.

- Heat up some oil with medium heat and start fried the chicken until golden colour then removes 

   from pan and put aside.

- Heat another pan with small amount oil. Add in the Shallot and the garlic, stir fry until light brown 

   then add in Curry leave, dried chili, cardamom pod and cinnamon stick.

- Add in the meat curry powder, salt and sugar keep stir fried.

- Add in the chicken stir fried together until the chicken coated with all the aromatic. 

  (If too dry can add in small amount water and keep stir well)

- Then can be served with rice or the bread, Chapatti or flat bread.