Spicy chicken varuval

Spicy chicken varuval is a Chettinad inspired dish.Chettinad cuisine is famous for using  variety of spices for preparing non-vegetarian food.The dishes are usually spicy and pungent from the freshly ground masalas.

Here is my pan of spicy chicken ...there's spoon too so dig in guys....you will relish every bite ..(read you will wipe ur plate clean)the pepper and aniseed imparts such exotic taste..I tell you .....

         Chettinad mansions are also worth seeing ...why?  They are beautiful and ornate ..I would say if you live in box type house ,atleast google to see how some of the courtyards look... guys I give you permission to be a bit jealous of the people who lived there..ohhh maaa...I love the idea of enjoying sunlight inside the house ,sitting in those courtyards of the by gone era.Did you know that these mansion walls used to be polished with a paste made out of egg whites to give a smooth texture, in the 18th century.How cool is that? 

Thank god there were no food chains in olden days or else would there be so so much variety of food?People today are deprived of all the luxury of those freshly cooked meals with aromatic spices.I would say indulge your senses in such rich cuisines once in a while to get a relief from the daily bland food .What do you say??

This recipe is from a video I saw off late..I had written down the recipe and  I am jotting it down here before I lose my piece of paper.Ya I am known for misplacing...

Ingredients

Chicken-1 kg(around 8 thigh pieces cut into small pieces)
Onion- 1 
Pearl onion-15
Fennel seeds-1 tsp
Cinnamon sticks-2 sticks 
whole red chili-3 to 4 (need not break it)
Ginger garlic paste- 2tsp
Turmeric powder-1/2 tsp
Chili powder-2 tsp
Pepper powder-1tsp
Aniseed - 1 to 2 petals powdered
Curry leaves - a few
salt to taste
sugar- a small tsp (optional)

Method

1.Pressure cook chicken pieces (only 1/2 cooked  rest happens in the pan)adding turmeric powder and salt.Drain off stock if any.

2. Heat oil add fennel seeds ,cinnamon sticks ,whole red chilies add onion sliced ,pearl onion curry leaves  and then add ginger garlic paste saute for a while till the raw smell goes off .
3.Add cooked pieces chicken ,chili powder ,turmeric powder and lil more salt then continue sauteing for another 15 minutes and towards the end season with pepper and aniseed powder.Saute until u are happy...happy about the the dryness and  color of the chicken.I like some bit of moisture in it..
Serve with rice or chappathi and other curries.

Note

Use, with bone pieces so that the meat holds well with out wilting away.

I generally like to use thigh or leg pieces for making chicken dry dishes as it retains the moisture and stays soft does not become dry and rubbery like breast pieces.

This is a really spicy hot dish so tailor the recipe to suit your taste buds.

Sugar balances the heat but i skip it .



          Love food ,origin of the recipe excites me even more and spice binds everything for me, what about you?? say it from your heart...

Meena