Entree: India – Chettinad – கோழி வறுவல் ➤ Kōḻi Varuval (Spicy Chettinad-style pan-fried chicken tossed with roasted spice paste and curry leaves)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 45 min

Total 1 hr 40 min

Ingredients

- 8 bone-in chicken thighs, approx. 2 lb (900 g), skin removed and cut into bite-sized pieces
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) coconut oil or additional vegetable oil
- 1 large onion, about 1 1/2 cups (225 g) thinly sliced
- 2 tbsp (30 g) ginger-garlic paste
- 10-12 curry leaves
- 1/2 tsp (2.5 g) turmeric powder
- 2 tsp (4 g) Kashmiri red chili powder (adjust for heat)
- 1 1/2 tsp (9 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) plain yogurt (optional, for slight tenderness)
- 1/4 cup (25 g) grated fresh coconut or desiccated coconut (lightly toasted)
- 2 tbsp (16 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 1/2 tsp (1 g) black peppercorns
- 4–5 dried red chilies (adjust to preference)
- 1 small stick cinnamon
- 2 cloves
- 1 green chili, slit (optional)
- 2 tbsp (30 ml) water (for grinding the masala, if needed)
- Fresh cilantro for garnish

Instructions

1. Dry-roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon, and cloves in a skillet over medium heat until aromatic and slightly darkened, about 2–3 minutes; remove and let cool.
2. In the same skillet, toast the coconut lightly until golden, then cool. Grind the roasted spices and coconut with 2 tbsp (30 ml) water to a coarse paste; set aside.
3. In a bowl, combine chicken pieces with turmeric, red chili powder, salt, ginger-garlic paste, lemon juice, yogurt (if using), and half of the ground masala; marinate for 30 minutes to 1 hour in the refrigerator.
4. Heat 3 tbsp (45 ml) vegetable oil and 1 tbsp (15 ml) coconut oil in a heavy skillet or wok over medium-high heat. Add chicken pieces in batches and sear until browned on all sides, about 4–5 minutes per side; remove and set aside.
5. In the same pan, reduce heat to medium, add sliced onion and sauté until soft and golden, about 6–8 minutes. Add green chili and curry leaves and cook 1 minute.
6. Return seared chicken to the pan, add remaining ground masala and mix thoroughly to coat. Add 2–3 tbsp (30–45 ml) water if the pan is too dry.
7. Cover and cook on medium-low for 12–15 minutes, stirring occasionally, until chicken is cooked through and flavors meld. Uncover and increase heat to medium-high to reduce any excess moisture and crisp the chicken edges, about 4–6 minutes.
8. Adjust salt and heat, garnish with chopped cilantro, and serve hot with steamed rice, appam, or dosai.