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Spicy Dry-Fried Chicken (Chicken Varuval)

Spicy Dry-Fried Chicken (Chicken Varuval)

  • Author: The Cooking Jar
  • Yield: 4 1x


  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces / chicken drumsticks
  • 1/2 yellow onion, sliced thinly
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon ginger, minced
  • 5 dried chilies, deseeded and soaked in warm water
  • 2 sprigs curry leaves
  • 1 tablespoon chili powder
  • 1 cinnamon stick
  • 1 star anise
  • 1 teaspoon fennel seed
  • 1 teaspoon black pepper
  • 2 teaspoons sugar
  • Salt to taste


  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon meat curry powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt


  1. Combine the marinade and rub it into the chicken. Marinate in the refrigerator for 30 minutes
  2. Over medium high heat, pan-fry the chicken pieces until they turn a light golden brown
  3. Drain on paper towels and set aside
  4. Over medium heat, saute the cinnamon stick, star anise, fennel seeds, dried chilies and onions for 3-4 minutes
  5. Add ginger and garlic and saute until fragrant
  6. Return chicken to pan and stir to combine. Add water to deglaze the pan if needed
  7. Season with salt and sugar and stir to mix
  8. Add chili powder and coat thoroughly
  9. Add curry leaves and black pepper and simmer on low heat for 15 minutes
  10. Dish and serve hot