Saturday, July 3, 2010
I have wanted to cook this dish for as long as I can remember. But I feel intimidated when it comes to cooking with spices. I have very little knowledge of spices and do not know how to use them to enhance and compliment the flavour of a dish.
Recently a friend of mine, Veron from Frigglive came to my rescue. She not only shared with me her recipe for Chicken Varuval but also cook some for us to savour. It was scrumptious. Below is the recipe from Veron.
3 chicken maryland, chopped into bite size
2 stick cinnamon, 1.5 inch each
2 star anise
1 bombay onion, sliced
1 sprig curry leaf
2 medium size potato, cubed
2 medium size tomato, cubed
1/4 cup of green peas
3 tbsp curry powder (I used Baba curry powder for meat)
4 tbsp chilli paste or chilli powder
1/2 cup water
Approx 1/4 cup of cooking oil
Salt and sugar to taste
Blend together and mix with curry powder and chilli paste/powder
1 bombay onion
2 cm ginger root
3 pips garlic
1. Heat oil in wok and saute the spices; cinnamon sticks, cardamons, star anise, cloves and curry leaves until fragrant.
2. Add in sliced onion and saute for 1 minute.
3. Then pour in the blended ingredients and fry until the oil slightly separated from the curry mixture.
4. Stir in chicken, potatoes and tomatoes and give it a good stir. Cover the wok and turn the heat down and allow chicken to cook for 2 minutes, stirring every now and then.
5. Add in water and let the chicken continue cooking till the meat is tender. REMEMBER to stir the chicken every now and then. This is to ensure the chicken don't get burnt. More water, a little at a time may be added if the liquid dried up too fast.
6. Once the chicken is cooked, stir in the green pea and heat through.
7. Serve with either rice or roti paratha/canai.