Varutha Kozhi Kari – our home style spicy chicken varuval, normally a usual on Sundays but do show up during weekdays as a side for simple rasam sadam. This is a semi thick… not so gravy type dish at the same time not so dry either, lets call it somewhere between the two. Guess no one cares as long as its tasty… lets get straight to the recipe. If you really like this dish… do send me a love note under comments 🙂
This version is slightly spicy.. so adjust the number of red chilies that you add to suit your needs. There are quite a lot of ➡ chicken recipes in our page, do check it out!
#howtomakechickenfry #kozhivaruthacurry | வறுத்த கறி மிக சுவையாக செய்வது எப்படி
#varuthkozhikari #kozhikari #kozhi #கோழிவறுத்தகறி #கோழிகறி #chickencurry
RECIPE VIDEO IN ENGLISH
RECIPE VIDEO IN TAMIL
Varutha Kozhi Kari
Ingredients
Ingredient for masala powder
- 5 each dry red chilli
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 each bay leaf
- 1/2 inch cinnamon stick
- 4 each cloves
- 2 each cardamom 1
- 1 petal kalpasi black stone flower
- 1 teaspoon poppy seeds
- 1/4 cup coconut pieces or grated
- 1 teaspoon roasted gram / dalia/ pottukadalai
Ingredients for gravy
- 1 kg chicken
- 1/4 teaspoon cumin seeds
- 1 each green chilli spicy
- 1 cup onions finely chopped, small onions preferred
- 1/2 cup tomatoes chopped
- 2 inch ginger crushed
- 8 cloves garlic crushed
- 1/2 teaspoon turmeric powder
- 6 leaves curry leaves
- 1/4 cup coriander leaves for garnish
- 1 teaspoon salt kallu uppu / kosher
- 4 tablespoons oil
Instructions
- In a pan dry roast all the ingredients from table – 1. You need to dry roast over low flame… because some may turn brown soon especially poppy seeds. If you have the patience you can roast them separate… i did everything together till they turn light brown. Once done, let them cool completely.
- Make a fine powder using a mixer jar. Grind as much as you can to make it a fine powder. Keep this ready.
- In another wide pan… heat oil, season with cumin seeds and few curry leaves. Now add in chopped onion, green chili, crushed ginger and garlic. Saute well over low medium flame. The onions has to cook thoroughly over medium flame until light golden and crisp.
- Now add in turmeric powder, chicken and little sprinkle of salt. Saute well to mix everything.
- Now cover with lid and cook for 5 minutes over low medium flame. The chicken will release water and it will cook in that steam, do not add any water.
- When done, add in the ground spice powder along with tomatoes and the remaining salt.
- Saute well until masala blends with the chicken. If you have more bony parts or red meat then cover again and cook further until the chicken gets cooked thoroughly.
- When done… garnish with chopped coriander and curry leaves. Switch off.
- Serve it with hot idli, dosa or chapathi!
Try out our…
Karuveppilai Chicken
Madras Chicken Curry
Methi Chicken Curry
Lets see how to make this Varutha Kozhi Kari…..
In a pan dry roast all the ingredients from table – 1. You need to dry roast over low flame… because some may turn brown soon especially poppy seeds. If you have the patience you can roast them separate… i did everything together till they turn light brown. Once done, let them cool completely.
Make a fine powder using a mixer jar. Grind as much as you can to make it a fine powder. Keep this ready.
In another wide pan… heat oil, season with cumin seeds and few curry leaves. Now add in chopped onion, green chili, crushed ginger and garlic. Saute well over low medium flame. The onions has to cook thoroughly over medium flame until light golden and crisp.
Now add in turmeric powder, chicken and little sprinkle of salt. Saute well to mix everything.
Now cover with lid and cook for 5 minutes over low medium flame. The chicken will release water and it will cook in that steam.
When done, dump the ground spice powder along with tomatoes and the remaining salt. (SN: pls use kosher or kallu uppu to make it tasty)
Saute well until masala blends with the chicken. If you have more bony parts or red meat then cover again and cook further until the chicken gets cooked thoroughly. (Do not add any water)
When done… garnish with chopped coriander and curry leaves. Switch off.
All done! now you need to make hot idli, dosa or chapathi to go with it!
Some gravy style chicken recipes to try Kozhi Kuzhambu Chicken Kurma Muniyandi Vilas Naatu Kozhi Kuzhambu Chicken Vindaloo
Notes
- Serves 4
- I have used fresh coconut pallu (pieces) they are tiny coconut pieces or you can use grated instead.
- Do not add any water to the mixture it has to cook with the water from chicken and tomatoes. The gravy should be semi thick.
- Vegetarians can use mushroom and bell pepper combo for the same gravy.
Comments
18 responses to “Varutha Kozhi Kari – Varutharacha Chicken Curry”
Hi mam, pl tell me how much onion n tomato tobe used in kilos
Hello Pavi,
Roughly 250 grams of Onion and 100 grams tomatoes. Hope this helps, thanks!
Hi Mullai Mam,
I’ve tried this recipe it came out so well. Thank you for sharing and teaching us 🙂
So happy to hear Radhika, thanks a ton ma!
Hello Mullai! This is the fourth recipe of yours that I have tried for my husband because I follow your Instagram food pics and they are just way too inviting! My husband said this was hands down the best chicken curry ever, like the ones you get in non veg thali in restaurants. Your recipes are so so good and made simple to follow with clear instructions too! Can’t wait to try others as well! Thank you for sharing your invaluable recipes with us and keep posting more!
With Loads of admiration!
Samyuktha
So happy to hear that, Samyuktha!?loads of ???
Hi Akka!
I have tried this Varutha Kozhi Kari a couple of times. The first time I tried with just simple pepper, jeera rasam rice and the other day with Drumsticks, Carrot sambhar rice.It tasted yum with both Rasam and sambhar. The Best Varutha Kozhi Ever! Lip-smackingly Delicious?
Happy to hear Priya???thank you so much for trying!
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Mam tried this recipe.. turned out very tasty.. my husband loved it.. thanks for sharing
Thank you Uma ? so happy to hear?
Hi Mullai, have tried this recipe today. It’s really tempting to see your pics in Instagram and can’t resist try them.?
Sooooo happy to hear Malu???? romba nandri for your feedback? Ada 5 star vera??
Hi Mullai!
We have been following your blog for a while and would love to know what type/brand of stainless steel pans you use? We seem to have problems with sticking whenever we try Indian food in them.
Thank you,
Meethu
Hello Meethu,
Food does stick /burn / crust in Stainless Steel Pans if cooked over high heat. Guess Calphalon / Cuisinart brand could be your best bet, again they also crust a bit… always cooking over medium low flame is recommended for any stainless steel pan. I use an old brand called revere – ware stainless steel…they discontinued it, been using those pans for years now and that’s the one you see above in this recipe. Good luck!
You have not mentioned coconut in the ingredients list. Where should I add coconut here. Can you clarify
Hi Priya, thanks, i have updated it in the recipe. You have to roast them along with all the dry ingredients from Table-1.