Authentic Tamil Nadu Karuveppilai Varuval
A fragrant and bold South Indian delicacy featuring tender chicken or mutton pieces tossed in a freshly ground curry leaf and spice paste. This rustic preparation offers a rich aroma and a delightfully fiery kick.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the coriander seeds, black peppercorns, cumin seeds, dry red chillies, and half a cup of fresh curry leaves in a pan until aromatic, then allow to cool.
2
Grind the roasted spices along with shallots, garlic, and ginger into a smooth, thick paste without adding too much water.
3
Marinate the chicken pieces with the ground paste, turmeric powder, and salt for at least 30 minutes.
4
Heat coconut oil in a heavy-bottomed kadhai, add the remaining fresh curry leaves and let them crackle.
5
Add the marinated chicken and sauté on medium heat until the meat releases its natural juices and the spices begin to coat the pieces tightly.
6
Cover and cook on low heat until the chicken is tender and fully cooked through, stirring occasionally.
7
Remove the lid and roast on high flame until the masala darkens slightly and clings thoroughly to the chicken. Serve hot.
Ingredients
500 grams chicken pieces, bone-in
1 cup fresh curry leaves
4 dry red chillies
1 tablespoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
6 small shallots, peeled
4 cloves garlic
1 inch ginger
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
1 sprig fresh curry leaves for tempering
*This AI-generated recipe may contain inaccuracies.