Description

Karivepillai Varuval is a rustic and intensely flavorful South Indian chicken dish where fresh curry leaves take center stage. This dry fry, or 'varuval', showcases the aromatic essence of curry leaves combined with a blend of spices, resulting in a deeply satisfying culinary experience perfect with rice or bread.

Ingredients

For Marinating the Chicken

• 1 kg Chicken (bone-in or boneless, cut into medium pieces)
• 1 teaspoon Turmeric Powder
• 1 tablespoon Red Chilli Powder (adjust to taste)
• 2 tablespoons Ginger-Garlic Paste (freshly made preferred)
• 1.5 teaspoons Salt (or to taste)
• 1 tablespoon Lemon Juice

For the Curry Leaves Masala

• 2 cups Curry Leaves (fresh, tightly packed)
• 8-10 Dry Red Chillies (adjust to spice preference)
• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 tablespoon Black Peppercorns
• 1 teaspoon Fennel Seeds (Saunf)
• 3 Cardamom (green pods)
• 4 Cloves
• 1 Cinnamon Stick (small piece)
• 1 inch piece Ginger (roughly chopped)
• 6-8 cloves Garlic
• 1/2 cup Shallots (or Small Onion) (roughly chopped)
• 1/4 cup Water (or as needed to make a smooth paste)

For Cooking

• 3-4 tablespoons Cooking Oil (gingelly oil or any preferred oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1 sprig Curry Leaves (for tempering)
• 2-3 Green Chillies (slit vertically, adjust to taste)
• 1 medium Onion (finely chopped)
• 1 medium Tomatoes (finely chopped (optional, adds a little tang))
• to taste Salt
• 1/4-1/2 cup Water (or as needed to cook chicken)

Instructions

1. Marinate the chicken: In a large bowl, combine the chicken pieces with turmeric powder, red chilli powder, ginger-garlic paste, salt, and lemon juice. Mix well to coat all the pieces evenly. Cover and let it marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
2. Prepare the Curry Leaves Masala: In a dry pan, lightly roast the dry red chillies, coriander seeds, cumin seeds, black peppercorns, fennel seeds, cardamom, cloves, and cinnamon stick over medium-low heat until fragrant. Be careful not to burn them. Let them cool slightly.
3. Add the roasted spices to a blender or food processor along with the fresh curry leaves, ginger, garlic, and shallots/onion. Add about 1/4 cup of water and blend into a smooth or slightly coarse paste. Add more water only if necessary to aid blending.
4. Heat cooking oil in a heavy-bottomed pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add urad dal and fry until light golden brown.
5. Add the sprig of curry leaves and slit green chillies. Sauté for a few seconds until fragrant.
6. Add the finely chopped onion and sauté until golden brown.
7. If using, add the chopped tomatoes and cook until they soften and the oil starts to separate.
8. Add the prepared curry leaves masala paste to the pan. Sauté the masala for 5-7 minutes, stirring continuously, until the raw smell disappears and the oil starts to separate from the sides.
9. Add the marinated chicken to the pan. Mix well with the masala, ensuring the chicken is fully coated.
10. Add about 1/4 to 1/2 cup of water (just enough to help the chicken cook and prevent burning) and salt to taste (remembering the marinade already has salt). Cover the pan and cook on low to medium heat for 15-20 minutes, or until the chicken is cooked through and tender.
11. Once the chicken is cooked, remove the lid and increase the heat to medium-high. Cook uncovered, stirring occasionally, until the gravy thickens and becomes a dry fry consistency (varuval). This may take another 10-15 minutes, depending on how dry you prefer it. The oil will start to separate from the chicken.
12. Taste and adjust salt if needed. Cook for another minute or two until the desired texture is reached.
13. Serve hot with rice, parotta, or dosa.