For the past two dinners, its been chiki buva at home. Well that’s what Chinnu says for Chicken, The moment he sees me cooking something, he assumes that I am going to make chicken and does not budge from my side. And now he has even started recognize it when its cooking. He gets so interested that even when we try to pull him away, he won’t move. I had wanted to make this variety for a long time, since Amma told that hubby dear used to like this Chicken Varuval, a lot when she was making it for him, during our initial years of marriage. I guess she just forgot to pass the recipe to me. She made it the other day and told me that he used to like it a lot. So naturally I have to make it again.
When hubby dear saw the marinated chicken, he was impressed. He said it looks very good, and had a tough time getting Chinnu away from the scene. Though the recipe is very simple, it takes about 15 – 20 mins marinating and then slow cooking of about 20 – 30 mins. So he felt it was time consuming, but I don’t think so, seeing the end result on how it was received. Peddu never eats chicken, but surprisingly seeing Chinnu eat, he also wanted to taste. After that they was no going back. So much so that the next day when I again went to the kitchen, Peddu came running saying Chikki, chikki. I made another new variety, which unfortunately didn’t click pictures. So just have the Chicken Varuval to share.
Chicken – 400 gms
Onion – 1 medium
Tomato – 1 medium
Clove – 2
Fennel seeds – 1/2 tsp
Grated Coconut – 1 tsp
Green chillies – 1
Ginger, grated – 1″
For Dry masala powder
Red chillies – 5
Whole Coriander seeds / Dhania – 1 tbsp
Whole Peppercorns – 1/2 tbsp
Cumin Seeds – 1/2 tsp cumin
Method to prepare:
Dry roast the spices under dry powder. Grind to a smooth powder once its cooled.
Then apply this spice powder with salt to the chicken. Marinate for 15 to 20 mins.
Heat a pan with oil, add clove, fennel seeds and cardamom. Then add chopped onions, fry till its brown. Then add the chopped tomatoes, cook for 2 mins.
Stir in the marinated chicken. Cook on high for 2 mins. Simmer and cover it with lid, cook till the water evaporates. When the water is almost evaporated, add the grated coconut and again cook with covered lid, till the chicken becomes dry. This takes about 20 mins for the chicken to become tender.
When you are removing from the stove, add silted chillies, julienne ginger and finely chopped coriander leaves.