Authentic Tamil Nadu Karuveppilai Varuval with Poondu
A fragrant, deeply spiced dry curry from Tamil Nadu where tender chicken pieces are coated in a vibrant, freshly ground curry leaf and garlic masala. It offers a punchy, aromatic heat that pairs wonderfully with steamed rice or parotta.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the black peppercorns, fennel seeds, cumin seeds, and dry red chillies in a pan until fragrant, then let them cool and grind into a coarse powder.
2
In the same blender, add half a cup of fresh curry leaves and a splash of water, blending them into a smooth green paste.
3
Heat coconut oil in a heavy-bottomed pan or kadai, and toss in the remaining fresh curry leaves and crushed garlic until golden and aromatic.
4
Add the sliced shallots and sauté until translucent and soft.
5
Add the chicken pieces and turmeric powder, searing them on medium-high heat until the chicken changes color and releases its juices.
6
Stir in the ground curry leaf paste and the dry roasted spice powder, combining thoroughly with the chicken.
7
Cover and cook on low heat for 15 minutes, allowing the chicken to cook in its own juices and absorb the robust spice flavors without adding extra water.
8
Remove the lid and increase the heat, tossing continuously until the masala clings tightly to the chicken and turns semi-dry with a slight roast.
9
Garnish with freshly chopped coriander leaves and serve hot as a side dish.
Ingredients
500g chicken, cut into bite-sized pieces
1 cup fresh curry leaves, packed
10-12 cloves of garlic, peeled and crushed
2 small shallots, finely sliced
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 dry red chillies
1/2 teaspoon turmeric powder
2 tablespoons sesame oil or coconut oil
Salt to taste
A few fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.