Saturday, July 3, 2010

Chicken Varuval

In Malaysia, we are fortunate to have a variety of Indian food.  Besides having large restaurants that serves a banquet of Indian food, there are also many smaller Mamak (Indian Muslim) eateries that serve paratha and a variety of light snacks.  Amongst all the Indian food, my favorite dish is Chicken Varuval.  The chicken is full of flavour from the spices used in cooking this dish.

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.

Chicken Varuval
3 chicken maryland, chopped into bite size
2 stick cinnamon, 1.5 inch each
3 cardamons
4 cloves
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.


Little Corner of Mine said...

Yummy! The one spice I don't have in my house is cardamon, guess I need to go buy some.

Beachlover's Kitchen said...

look delicious!! last year someone gave me a small bottol of varuval paste...I didn't have chance to cook the paste,then expired so trash out..now I wonder how it's taste? like your 3 column template,so neat and cute!

The Caked Crusader said...

It looks so succulent! I love chicken

Pei-Lin@Dodol and Mochi said...

Thank goodness I stumbled upon your blog! Glad to know another fellow KL-ite/Malaysian who loves cooking and baking so much! Your rendition of chicken varuval looks good to me! Probably I've had it ... just that I didn't know it was called that. I'll check your blog whenever time allows! Keep it up!

Ling's Passion said...

Little Corner : A small bag will do as most of the time you only need a few.

Beachlover : Oh what a waste. With prepared paste it is even much faster to cook.

Caked Crusader : We love chicken, too. Including my dogs.

Pei-Lin : Thanks for dropping by. Hope to 'see' you around more often.