Varutha Kozhi Kari – a flavorful, home-style spicy chicken varuval that’s typically a Sunday favorite, though it often makes an appearance on weekdays as a side to simple rasam sadam. The dish strikes a perfect balance – not too gravy-like, but not completely dry either. Let’s just say, it’s somewhere in between, and really, no one minds as long as it’s delicious. Now, let’s dive right into the recipe.
INGREDIENTS
For the Masala Powder:
- 5 dried red chilies
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1/2-inch cinnamon stick
- 4 cloves
- 2 cardamom pods
- 1 petal kalpasi (black stone flower)
- 1 teaspoon poppy seeds
- 1/4 cup coconut pieces or grated coconut
- 1 teaspoon roasted gram (dalia/pottukadalai)
For the Gravy:
- 1 kg chicken, cut into pieces
- 1/4 teaspoon cumin seeds
- 1 spicy green chili
- 1 cup finely chopped onions (preferably small onions)
- 1/2 cup chopped tomatoes
- 2-inch piece of ginger, crushed
- 8 cloves garlic, crushed
- 1/2 teaspoon turmeric powder
- 6 curry leaves
- 1/4 cup chopped coriander leaves (for garnish)
- 1 teaspoon salt (kallu uppu or kosher salt)
- 4 tablespoons oil
INSTRUCTIONS
- Prepare the Masala Powder:
- In a pan, dry roast all the ingredients from the masala powder list over low heat. Be cautious, as some ingredients (especially poppy seeds) can brown quickly. If you prefer, you can roast them separately to control the browning. Roast everything until it turns light brown. Once done, let it cool completely.
- After cooling, grind the roasted spices into a fine powder using a mixer. Grind as much as possible to get a smooth texture. Set this aside.
- Cook the Chicken:
- In a large pan, heat the oil and season with cumin seeds and a few curry leaves. Add the chopped onions, green chili, and crushed ginger and garlic. Sauté over medium heat until the onions are golden and crispy.
- Add turmeric powder, chicken pieces, and a pinch of salt. Sauté well to combine all the ingredients.
- Cover and cook for 5 minutes over low-medium heat. The chicken will release its moisture and cook in the steam. Do not add water.
- Add the Masala:
- Once the chicken is partially cooked, add the ground masala powder, chopped tomatoes, and the remaining salt. Sauté well until the masala blends with the chicken and the tomatoes soften.
- If you’re using bone-in or dark meat, cover again and cook for a bit longer until the chicken is fully cooked.
- Finish and Garnish:
- Once the chicken is tender and the flavors have blended, garnish with chopped coriander and curry leaves. Turn off the heat.
Serve your Varutha Kozhi Kari hot with idli, dosa, or chapathi! Enjoy the flavorful, spicy goodness!
