Authentic Tamil Nadu Tuticorin Thoothukudi Kavarai Kozhi Varuval with Warm Malabar Parotta
A fiery and aromatic coastal chicken fry made with freshly pounded spices and shallots. Best enjoyed wrapped in flaky, warm parottas for a truly comforting South Indian feast.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast fennel seeds, black peppercorns, dried red chillies, and coriander seeds on a low flame until fragrant, then coarsely grind them into a fresh spice powder.
2
Heat sesame oil in a heavy-bottomed iron kadai and add half of the curry leaves and the halved shallots, sautéing until translucent.
3
Stir in the ginger-garlic paste and cook until the raw aroma completely disappears.
4
Add the chopped tomatoes and turmeric powder, cooking until the oil begins to separate from the masala base.
5
Toss in the chicken pieces and sear well on high heat for 5 minutes to lock in the juices.
6
Sprinkle the freshly ground spice powder and salt over the chicken, mixing thoroughly to coat every piece.
7
Cover with a lid and let the chicken cook in its own juices on medium-low heat until tender, stirring occasionally.
8
Remove the lid and roast the mixture on high heat for another 5 minutes until dry and slightly charred around the edges.
9
Garnish with remaining fresh curry leaves and chopped coriander, then serve hot alongside warm Malabar parottas.
Ingredients
500 grams chicken, bone-in and cut into bite-sized pieces
2 cups small shallots, peeled and halved
2 sprigs fresh curry leaves
3 tablespoons unrefined sesame oil
1 tablespoon ginger-garlic paste
2 ripe tomatoes, finely chopped
1 teaspoon fennel seeds
1 tablespoon black peppercorns
4 dried red chillies
1 tablespoon coriander seeds
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.