We love Indian Food and one of our many favourites is Chicken Varuval.
The quest to get this recipe goes way back when good recipes were never shared.
I used to have this absolutely delicious Varuval at my bff's house whose mom orders it from her Indian neighbour. After years of asking, the neighbour finally gave in and this is her delicious recipe!

CHICKEN VARUVAL
Ingredients Part 1 (For Chicken)
1kg chicken, cut into very small pieces, as per picture
5 cloves garlic, blended
1 inch ginger, blended
1 teaspoon tumeric (kunyit) powder
1 teaspoon salt
Msg (optional)

METHOD
In a deep bowl, add chicken and season with above items for about 30 mins., then fry half cooked, drain oil and set aside

Ingredients Part 2 (* P2)
1 big onion, sliced
3 pcs dried chili, cut into 3 parts
2 strips curry leaves
2 star anise
2 inches cinnamon stick
1⁄2 teaspoon fennel seeds (jintan manis/halus)
1⁄2 teaspoon fenugreek seeds (halba)
3 tablespoons oil

Ingredients Part 3
1 heapful tablespoon curry powder
1 heapful tablespoon chili powder (or more if you want more spicy)
1 tablespoon thick soy sauce
100 ml water
Salt to taste

METHOD
Sauté (* P2) onions first, then dried chili followed by the rest of the ingredients for a few minutes till aromatic
Add chicken, continue to stir-fry on low fire and allow spices to coat chicken well
Add (* P3) stir well, cover with lid and continue to cook on low fire till chicken is cooked allowing the rempah/spice paste to coat the chicken as per photo (you will notice the oil slowly going to the middle of the pot, drain excess oil)
If it gets too dry, add just a bit more water (1-2 tablespoons), again stir well before you remove from heat

• All measurements are as per measuring cups/spoons.
• Salt measurement may vary, therefore please taste and add more/less to your preference

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