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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.
For 4 servings
Marinate the Chicken
Prepare the Chettinad Masala Powder
Sauté the Aromatics
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.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 337.19 calories per serving with 25.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken Varuval
Finish and Serve
Replace the chicken with 400g of firm mushrooms (like cremini or button, quartered) or paneer cubes. Adjust cooking time accordingly; mushrooms will cook faster.
Use 500g of large prawns instead of chicken. Add the prawns in the last 5-7 minutes of cooking to prevent them from becoming tough.
This masala works wonderfully with mutton. Use 500g of mutton pieces and pressure cook them with the masala until tender before proceeding to the final roasting step.
For a slightly less dry version, add 1/4 cup of thin coconut milk along with the water and simmer until the chicken is cooked.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The blend of spices, particularly turmeric (containing curcumin) and black pepper, possesses potent anti-inflammatory and antioxidant properties that help combat oxidative stress.
The capsaicin in red chilies can provide a temporary boost to your metabolism, which may aid in weight management.
Spices like cumin, fennel, and coriander seeds are traditionally known to aid digestion, reduce bloating, and improve gut health.
One serving of Chettinad Chicken Varuval contains approximately 350-420 calories, depending on whether you use bone-in or boneless chicken and the exact amount of oil.
Yes, it can be part of a healthy diet. It is an excellent source of protein from chicken. The spices used, like turmeric and black pepper, have anti-inflammatory benefits. To make it healthier, use lean chicken breast and control the amount of oil.
Kalpasi, or stone flower, is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is a signature of Chettinad cuisine. While you can make the dish without it, adding kalpasi provides a more authentic flavor. It can be found in most Indian grocery stores.
The heat primarily comes from the dried red chilies and black peppercorns. To reduce the spice level, use fewer red chilies (try 3-4) and reduce the black peppercorns to 1/2 teaspoon. You can also use milder chili varieties like Kashmiri red chilies for color without intense heat.
This dry curry pairs excellently with South Indian breads like parotta, appam, or dosa. It also goes well with steamed rice and a side of cooling raita or simple dal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave before serving. The flavors often deepen and taste even better the next day.
This recipe goes great with these complete meals
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