Thursday, September 23, 2010

Chicken Fry/Varuval (SHOJ)

Varuval mean fry. It can be anything from veg to non-veg. In india varuval is favorite dish to go with dal/sambar or any mixed rice recipes. varuval is mainly done with veg or non-veg coated with masala and slowly sauteed to fry until it becomes crispy with no water. 
This recipe was made by Shoj. It was a Friday evening and was raining outside and I was in no mood to cook, but wanted to eat something spicy and hot. So Shoj decided to cook for me today. 
It was a wonderful dish to go with chapati/roti and I was enjoying it so much that I ended up eating more than I should :-). 
We ran out of curry leaves which is the only missing ingredient as per Shoj...but for me, the recipe was so good that I didn't think about it at all.

2 Chicken breasts with bone cut into small bite size pieces
1 pcs of cinnamon stick
2 Cardamoms
1 pcs of Star anise
4 dry Red chilies
1 tbsp of black Soy sauce
10 Curry leaves
1/2 cup of Water (optional)
Salt to taste
1 tsp Pepper powder

To make paste in mixer:
2 medium size Onions
5 cloves of Garlic
2" of Ginger
Curry paste:
1 tsp water
2 tbsp of Curry powder
2 tsp of Chili powder
2 tsp of Turmeric powder

1. Heat oil in pan add cinnamon stick, cardamoms, star anise, dry red chilies and curry leaves, fry it for about a 5 secs.
2. Add the ground paste and sauté until golden brown.
3. Add the curry paste and fry for a min.
4. Add chicken and sauté it until the masala is coated well.
5. Add salt, pepper, soy sauce and water (optional) (because I used defrosted chicken which had enough water to cook on its own).
6. Cover with lid and cook in medium low flame for about 20 mins or until chicken is cooked and dry without any water.

7. Serve hot with chapati/roti and sliced onions (favorite part for Shoj,especially when eating chicken and chapati).