Chicken Chukka Varuval | Kozhi Varuval

For all chicken lovers, here is a finger licking fare for you. After relishing a mouthwatering chukka dish at Junior Kuppanna restaurant, I was so captivated that we began frequenting it. Inspired by the incredible taste, I decided to recreate it at home, and I must say, it turned out absolutely perfect. The only tweak I made was using sesame oil instead of their coconut oil. This recipe is easy, economical and full of flavour. It was a resounding success – my family simply couldn't get enough of it. Give it a shot and savor the magic of homemade chukka!

Chicken Chukka Varuval

Recipe Cuisine: South Indian | Recipe Category: Starter/ Non Veg
Prep Time: 10 mins | Cooking Time: 15 mins | Serves: 3

Ingredients:

Chicken - 1/4 kg
Small onion/ Shallots - 1 cup
Ginger garlic paste - 1 tblspn
Turmeric - 1/2 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp
Chilli powder - 3/4 tsp
Pepper powder - 1.5 tsp
Red chilli - 2
Salt - to taste
Curry leaves - 3 sprigs
Sesame oil(Nallennai) / Coconut Oil - 1/4 cup

Method:

Wash the chicken and take them in a pressure cooker. Add ginger garlic paste, turmeric, salt and 2 cups of water.

Pressure cook for 4 whistles or till it becomes tender. Strain the chicken stock in a separate vessel.

Meanwhile, peel the skin of small onion and chop them into small pieces.

Heat oil in a kadai, add chopped onion, curry leaves and broken red chillies. Saute till the onion becomes soft.

Add in cumin powder, coriander powder, chilli powder, pepper powder. Saute for 30 seconds.

Now add the cooked chicken and mix well. To this add little more curry leaves. It adds up a nice flavor to the chicken.

Add in half cup of strained chicken stock and mix well. Check for salt and add if required.

Cook for 2 to 3 minutes and once it becomes dry remove from flame.

Enjoy!

Note:

• You can use remaining chicken stock for making soup.Add more curry leaves as they give a nice aroma.

Pictorial:

Keep all your ingredients ready

Take chicken in a pressure cooker. Add ginger garlic paste, turmeric, salt

and 2 cups of water.

Pressure cook for 4 whistles or till it becomes tender.

Strain the chicken stock in a separate vessel.

Heat oil in a kadai, add chopped onion and broken red chillies.

Add curry leaves and saute till the onion becomes soft.

Add in cumin powder, coriander powder, chilli powder, pepper powder. Saute for 30 seconds.

Now add the cooked chicken and mix well.

To this add little more curry leaves. It adds up a nice flavor to the chicken. Add in half cup of strained chicken stock and mix well.

Adding half cup of chicken stock is to avoid burning on the bottom. If required you can add more or add the remaining stock for making soup.

Check for salt and add if required.

After adding stock, cook for 2 to 3 minutes and once it becomes dry remove from flame.

Enjoy!