This recipe calls for Madras Spice Paste
Our authentic blend of aromatic spices, coriander, paprika and chilli for a beautifully balanced Madras dish.
Tamil style Kozhi Varuval
Chicken stir fried in aromatic spices including black pepper, chilli, cardamom and garlic in the Patak’s Madras paste. This varuval has a light sauce and perfect served with rice and some rasam/ soup.
Ingredients
Serves 4 people
- 800 gms skinless chicken on the bone (leg and thigh would be great)
- 2 tbsp vegetable oil
- 5 green cardamom pods
- 2 tsp fennel seeds coarsely crushed
- 180 gms white onion thinly sliced
- 5 garlic cloves finely chopped
- 1 green chilli slit lengthwise
- 1 small tomato sliced
- 2 tbsp Patak’s Madras Curry Paste
- 12 curry leaves
- 1/2 tsp black pepper coarsely crushed
- Salt to taste
- 1 tbsp lemon juice
- Coriander for garnish
Method
- Heat oil in a heavy bottom non-stick sauce pan over a medium heat and add the cardamom pods along with the crushed fennel seeds.
- Sizzle for a minute as they start to flavour the oil.
- Add the sliced onion and fry for 12-14 minutes until it softens & begin to change colour.
- Now add the garlic along with the green chilli.
- Fry for a further minute stirring well; it will start to lose its raw flavour.
- Add the sliced tomato and fry mixing well to soften for 4 minutes.
- Tip in the Madras Curry paste and cook for a couple of seconds to mix it through.
- Now add the chicken and stir well to coat all the pieces in the masala/ spice base. Seal the pieces for 5 minutes stirring to make sure it doesn’t stick to the bottom of the pan.
- Season to taste.
- Lower the heat and cook the varuval with a lid on for 10 minutes stirring halfway through.
- Add half the curry leaves, mix well and continue cooking for further 5 minutes with a lid on.
- Now stir the chicken and fry for 10 minutes without the lid.
- The gravy will begin to thicken and coat the chicken pieces. At this stage add the black pepper, garnish with the remaining curry leaves, coriander and lemon juice.
- Serve with your choice of Indian bread or rice.
-
Serves 4 people
- 800 gms skinless chicken on the bone (leg and thigh would be great)
- 2 tbsp vegetable oil
- 5 green cardamom pods
- 2 tsp fennel seeds coarsely crushed
- 180 gms white onion thinly sliced
- 5 garlic cloves finely chopped
- 1 green chilli slit lengthwise
- 1 small tomato sliced
- 2 tbsp Patak’s Madras Curry Paste
- 12 curry leaves
- 1/2 tsp black pepper coarsely crushed
- Salt to taste
- 1 tbsp lemon juice
- Coriander for garnish
-
- Heat oil in a heavy bottom non-stick sauce pan over a medium heat and add the cardamom pods along with the crushed fennel seeds.
- Sizzle for a minute as they start to flavour the oil.
- Add the sliced onion and fry for 12-14 minutes until it softens & begin to change colour.
- Now add the garlic along with the green chilli.
- Fry for a further minute stirring well; it will start to lose its raw flavour.
- Add the sliced tomato and fry mixing well to soften for 4 minutes.
- Tip in the Madras Curry paste and cook for a couple of seconds to mix it through.
- Now add the chicken and stir well to coat all the pieces in the masala/ spice base. Seal the pieces for 5 minutes stirring to make sure it doesn’t stick to the bottom of the pan.
- Season to taste.
- Lower the heat and cook the varuval with a lid on for 10 minutes stirring halfway through.
- Add half the curry leaves, mix well and continue cooking for further 5 minutes with a lid on.
- Now stir the chicken and fry for 10 minutes without the lid.
- The gravy will begin to thicken and coat the chicken pieces. At this stage add the black pepper, garnish with the remaining curry leaves, coriander and lemon juice.
- Serve with your choice of Indian bread or rice.
