Varutha Kozhi Kari – Varutharacha Chicken Curry

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

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5 from 4 votes

Varutha Kozhi Kari

Varutha Kozhi Kari -  home style spicy chicken varuval,  somewhat semi thick fry which goes very well as a side dish for sambar or rasam sadam and also pairs well with idli, dosa, poori chapthi kind of breakfast dishes too.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: Indian, Tamilnadu

Keyword: chicken, dryfry, kozhi, sidedish, varuval

Servings: 4 people

Author: Mullai Madavan

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.