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Chicken Varuval

The dry version of its cousin the Chicken Curry. These bite sized pieces are coated in a masala mix with virtually no gravy which is why it's best paired with rice and rasam (Indian pepper soup)!.
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Ingredients
  

Marinate Together for 1 hour or longer

  • 1 chicken cut into bite sized pieces
  • 2 tbsp meat curry powder
  • 2 tbsp chilli powder
  • 1 tsp garam masala
  • 1 tsp salt

Others

  • 2 tbsp ginger & garlic paste Just pound together or blend a small piece ginger with 4 cloves garlic
  • 1 big tomato chopped small
  • 1/2 tsp dark soya sauce (optional) for colour

For Tempering

  • 1 big onion finely sliced
  • 1 stick cinnamon
  • 4 pieces cloves
  • 5 dried chilli cut into halves
  • 2 stalks curry leaves use only leaves, discard stalk
  • 5 tbsp oil

Instructions
 

  • Heat oil in a wok. Add in all the tempering ingredients and fry until onion turns nice and soft and starts to brown about 5 mins. Be patient and allow onions to soften well and brown.
  • Add in ginger and garlic paste and keep frying for 2 mins. Add in tomatoes and chicken. Give everything a goooood mix.
  • Keep frying till chicken is cooked and dry for about 25 - 30 mins. Towards the end, scrap off all the bits stuck to the bottom and around of wok and toss together with chicken. Add dark soya sauce and mix.
    Finally add 1/2 tsp salt. Mix again. Done.

Notes

Top Tips:
  • Don't add any water as the dish should be dry.
  • If cooking for kids, you can reduce the chilli powder to 1tbsp and lessen or remove seeds in the dry chillies. I usually remove the seeds.
  • Salt is already added during the marination process but a little is added on later.
  • It's important to allow the chicken to marinate for a while (or overnight if you wish to prep ahead).
  • Scrap off all the bits getting stuck to the wok (especially towards the end) and toss together with chicken.