Authentic Tamil Nadu Tuticorin Karuveppilai Kozhi Varuval with Warm Malabar Parotta
Tender pieces of chicken are aggressively roasted in a fragrant, freshly ground curry leaf and black pepper masala. This fiery, coastal-inspired dry fry delivers a punch of South Indian flavor that pairs brilliantly with flaky flatbread.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the black peppercorns, fennel seeds, cumin seeds, dried red chillies, and half of the fresh curry leaves in a pan until aromatic, then grind them into a coarse powder.
2
Heat coconut oil in a heavy-bottomed pan and sauté the remaining fresh curry leaves and chopped onions until golden brown.
3
Add the ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the chopped tomatoes and turmeric powder, cooking until the oil begins to separate from the masala.
5
Add the chicken pieces and salt, searing well on high heat for 5 minutes.
6
Cover and cook on medium heat until the chicken is tender and releases its natural juices.
7
Uncover, add the freshly ground spice powder, and toss well on high heat until the masala clings tightly to the chicken and turns dry and dark.
8
Serve hot alongside warm, flaky Malabar parottas.
Ingredients
500g bone-in chicken pieces
1 cup fresh curry leaves
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
4 dried red chillies
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
4 warm Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.