My TerChicken Varuval
Ter is a superlative often used to express positive descriptions like Terbaik or Tercantik or on the flip side, express an oops moment of lameness like Terjatuh or Terbuat.
Being a human here on Earth for quite some time now, I can assure you that moments of superlative greatness are few and far between. But you can always count on an oops to always be round the corner waiting to spring a surprise on you.
I've experienced countless Ter hair-pulling moments in my kitchen. But sometimes I feel as though the heavens parted and Zeus smiles on me, all is made well at the edge of chaos...my Terbuat turns into a Terbaik moment!
This was meant to be a Pepper Chicken but I guess I made it into Chicken Varuval instead. I love it though!! Here are the ingredients followed by step-by-step cooking instructions.
Marinade chicken in paprika, turmeric, black pepper and salt. You can add onion and garlic powder for more taste if you like. Let it sit for over three hours and make sure these pieces are browned first before making the curry.
With the excess oil from browning the chicken pieces, add fennel and mustard seeds. Careful with the fire. Set it to medium.
Add ginger garlic paste and increase the heat slightly.
Add water now and the paste should sizzle. Now add a bit of salt and 1/2 tsp sugar. I think adding a bit of sugar makes the flavours more pronounced.
Add the spices that were roasted and grounded earlier. Then add another round of onion, cayenne, black pepper and turmeric powders in. Give it a good stir.
When the paste becomes creamy, add in the browned chicken pieces.
Keep the heat at medium high and close the lid.
Open the lid after 10 mins and stir the chicken. Then close the lid again.
After 7-10 mins, open the lid and only now add the curry leaves.
Finally with low-medium fire, finish off with a few stirs to ensure all the juices reduce.
Such a satisfying meal. My husband gave up the cutleries and ate with his fingers 😂
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