A fiery and aromatic South Indian dry chicken curry from the Chettinad region. Tender chicken pieces are coated in a freshly ground spice blend, making it a perfect side for rice or roti.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
327cal
32gprotein
17gcarbs
16g
Ingredients
500 g Chicken (Bone-in or boneless, cut into 1.5-inch pieces)
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Divided use)
7 pcs Dried Red Chilies (Adjust to your spice preference)
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Chettinad Chicken Varuval, Lemon Rice and Appalam
Perfectly spiced Chettinad Chicken Varuval with zesty lemon rice and crispy appalam. So good!
This chettinad dish is perfect for dinner. With 866.1 calories and 44.31g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
1 pc Star Anise
1 tsp Kalpasi (Optional, for authentic flavor)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
0.5 tsp Mustard Seeds
15 pcs Curry Leaves (Fresh)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
1 pc Tomato (Medium, finely chopped)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Chettinad Masala Powder
Heat a small, dry pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and kalpasi (if using).
Dry roast the spices, stirring constantly for 2-3 minutes until they release a rich aroma and turn slightly darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
3
Sauté the Aromatics
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes soft and pulpy.
4
Cook the Chicken Varuval
Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute until it's aromatic.
Add the marinated chicken pieces and the remaining 1 tsp of salt. Mix well, ensuring the chicken is fully coated with the masala.
Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1/4 cup of water, stir to combine, and bring to a simmer.
Cover the pan, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until it is tender and cooked through (internal temperature reaches 165°F or 74°C).
5
Finish and Serve
Once the chicken is cooked, remove the lid and increase the heat to medium-high.
Continue to cook, stirring frequently, for another 3-5 minutes until all the moisture evaporates and the masala clings tightly to the chicken pieces, creating a dry roast consistency.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, parotta, or roti.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
