Ingredients with Measurements:
- 500g chicken breast, cut into bite-sized pieces
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp black pepper powder
- 1 tsp salt
- 2 tbsp oil
- 1 onion, sliced
- 2 green chilies, sliced
- 1 sprig curry leaves
- 1 tbsp ginger garlic paste
- 2 tomatoes, chopped
- 1 tsp garam masala powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a bowl, mix together turmeric powder, chili powder, coriander powder, cumin powder, fennel powder, black pepper powder, and salt. Add chicken pieces and mix well to coat evenly.
2. Heat oil in a large skillet or wok over medium-high heat. Add sliced onion, green chilies, and curry leaves. Saute until the onions are translucent.
3. Add ginger garlic paste and saute for a minute until fragrant.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. Add garam masala powder, cumin seeds, and mustard seeds. Saute for a minute until fragrant.
6. Add the marinated chicken pieces and saute for 5-7 minutes until they are browned on all sides.
7. Add 1/4 cup of water and cover the skillet with a lid. Cook for 10-15 minutes until the chicken is cooked through and the gravy has thickened.
8. Garnish with fresh coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Green chilies can be substituted with jalapenos or serrano peppers.
- Curry leaves can be substituted with bay leaves.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers to the dish.
- Use different spices such as cinnamon, cardamom, or cloves for a different flavor profile.
Tips and tricks:
- Marinate the chicken for at least 30 minutes to allow the spices to penetrate the meat.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the bottom.
- Adjust the amount of chili powder and black pepper powder to suit your taste.
Storage instructions:
- Store leftover Kadapak Varuval in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice or roti on the side.
- Garnish with fresh coriander leaves and sliced onions.
Garnishes:
- Fresh coriander leaves
- Sliced onions
Pairings:
- Rice
- Roti
- Naan
Suggested side dishes:
- Raita
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the gravy is too thick, add more water to thin it out.
- If the chicken is not cooked through, cook for a few more minutes until it is no longer pink in the center.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kadapak Varuval is a popular South Indian dish that originated in Tamil Nadu.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian