Classic Ayam Varuval
Hidangan tradisional · South Indian
A classic South Indian dry chicken curry, Ayam Varuval is known for its rich, spicy, and aromatic flavor profile achieved through a blend of freshly ground spices and slow cooking.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, skin-on1 kg
- Onions, sliced2 large
- Tomatoes, chopped2 medium
- Ginger-garlic paste2 tbsp
- Green chilies, slit3-4
- Curry leaves2 sprigs
- Coriander seeds2 tbsp
- Cumin seeds1 tbsp
- Fennel seeds1 tsp
- Black peppercorns1 tsp
- Dried red chilies4-6
- Turmeric powder1 tsp
- Red chili powder1-2 tsp
- Coriander powder2 tbsp
- Garam masala1 tsp
- Coconut oil3 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies until fragrant. Let cool and grind into a coarse powder.
- 2
Marinate chicken pieces with half of the ground spice mix, turmeric powder, red chili powder, coriander powder, ginger-garlic paste, and salt. Let it rest for at least 30 minutes.
- 3
Heat coconut oil in a heavy-bottomed pan or wok. Add sliced onions and sauté until golden brown.
- 4
Add green chilies and curry leaves, sauté for a minute.
- 5
Add the marinated chicken and cook on medium-high heat, stirring occasionally, until the chicken is browned on all sides.
- 6
Add chopped tomatoes and cook until they soften.
- 7
Add the remaining ground spice mix and garam masala. Stir well to coat the chicken.
- 8
Cover and cook on low heat, stirring occasionally, until the chicken is tender and cooked through. Add a splash of water if it becomes too dry.
- 9
Increase heat and dry-fry the chicken for a few minutes until the spices coat the chicken well and it has a slightly roasted texture.
- 10
Serve hot, garnished with fresh cilantro.
