Curry Leaves Chicken Varuval

Steps

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1. 1
   Place 750 g washed chicken in a bowl and add 1 tsp salt, 1 tsp chilli powder, 1/4 tsp turmeric powder, and 1 tbsp oil. Mix well until spices coat the chicken evenly. Cover and marinate for 30 minutes.
   ▶ ≈0:42
2. 2
   Heat a pan and add 3 tbsp sunflower oil. Once hot, add 1 tsp fennel seeds and toast until fragrant.
   ▶ ≈1:15
3. 3
   Add a handful of fresh curry leaves and fry briefly, then add finely chopped shallots.
   ▶ ≈1:42
4. 4
   Add 1 chopped large onion and a pinch of salt. Sauté until the onion is fully cooked and softened.
   ▶ ≈1:48
5. 5
   Add 1 tbsp ginger-garlic paste and fry well until the raw smell disappears.
   ▶ ≈1:55
6. 6
   Add 1 chopped small tomato and mix well.
   ▶ ≈2:15
7. 7
   Add the marinated chicken, mix well, and cook in the oil for a couple of minutes.
   ▶ ≈2:22
8. 8
   In another pan, combine 1 tsp cumin seeds, 2 tsp black pepper, 1 tsp fennel seeds, 2-3 bay leaves, 2 cardamom pods, and 2 cloves. Toast on low heat for 1-2 minutes.
   ▶ ≈2:42
9. 9
   Add a handful of dried curry leaves (or washed and dried fresh curry leaves) and fry for about 1 minute. Turn off heat and let cool completely.
   ▶ ≈3:06
10. 10
    Once cooled, transfer the roasted spices to a grinder, add 0.5 tsp chilli powder and 1 tsp coriander leaves, and grind into a fine powder.
    ▶ ≈3:36
11. 11
    Add 1 sliced green chilli to the chicken and mix well.
    ▶ ≈3:58
12. 12
    Add the prepared spice powder and mix thoroughly.
    ▶ ≈4:13
13. 13
    Add water as needed, bring to a boil, cover, and cook on medium heat until the chicken is fully cooked.
    ▶ ≈4:20
14. 14
    Once the chicken is cooked through, increase heat to high and cook until the water evaporates completely and the dish reaches a dry, fried consistency.
    ▶ ≈4:34
15. 15
    Plate the dish, garnish with coriander leaves and a few curry leaves, and serve.
    ▶ ≈4:47