Malaysian Chicken Varuval (Malaysian Chicken Roast)
This is a popular dish of Malaysian Indians and a regular fare in restaurants there.
THis was my favorite side dish with rice while I was stationed there for 2 years.
Ingredients
Chicken (With Bone) - 1 cut into small pieces
Turmeric - 1 tsp
Paprika Powder- 2 tsp (The one that is NOT hot) or Kashmiri Chilli Powder
Chilli Powder - 1 tsp
Garam Masala Powder - 1tsp
Salt - To Taste
Sugar - 1 tsp
Ginger Garlic Paste - 2 heaped tsp
Curry Leaves - 6-7 leaves
Whole Red Chillies (Dry) - 5 nos
Onions - 1 large chopped finely
Cooking Oil - 5-6 spoons (A bit high)
Pepper Powder - 1 tsp
Method
1. Boil cleaned Chicken with Salt, Turmeric, Pepper Powder till chicken is cooked completly.
Strain the water (This can be used as soup) and keep chicken aside.
2. In a Wok / Kadai, pour oil (little excess), add the Ginger Garlic Paste, Red Chillies (Dry), Curry Leaves and sautee till the raw smell disappears
3. Add chooped onions and sautee till onions are translucent
4. Add turmeric, chilli powder, paprika, garam masala, salt and sugar and sautee.
5. Add the boiled chicken and sautee.
6. Roast the chicken in HIGH flame for 5 mins until all water disappears
7. On LOW flame, allow the chicken to roast for 20 mins (gently turn the pieces every 5 mins).
Serve hot with Rice or Rotis.
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