Authentic Tamil Nadu Chettinad Kozhi Varuval with Warm Malabar Parotta
Experience the fiery flavors of Chettinad cuisine with this robust, dry-roasted chicken fry. Bursting with freshly ground black pepper and aromatic spices, it pairs wonderfully with flaky parottas.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the fennel seeds, cinnamon, cardamom, black peppercorns, coriander seeds, cumin seeds, and dry red chillies until fragrant, then grind into a fine powder.
2
Heat coconut oil in a heavy-bottomed pan and temper with a sprig of curry leaves.
3
Add the sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes and cook until they turn soft and oil begins to separate.
6
Add the chicken pieces, turmeric powder, and salt, mixing well to coat the chicken.
7
Cover and cook on medium heat for about 15 minutes until the chicken releases its juices and is half-cooked.
8
Uncover and add the freshly ground Chettinad spice powder.
9
Stir-fry continuously on high heat until the masala clings tightly to the chicken and turns dark and aromatic.
10
Garnish with fresh curry leaves and coriander leaves, and serve hot with flaky Malabar parottas.
Ingredients
500g chicken, cut into bite-sized pieces
2 onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 sprigs fresh curry leaves
2 tbsp coconut oil
1 tsp fennel seeds
1 cinnamon stick
2 green cardamom pods
4 whole black peppercorns
1 tbsp whole coriander seeds
1 tsp cumin seeds
4 dry red chillies
1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.