Spicy Tomato Chicken Curry
 
Prep time
Cook time
Total time
 
This family-style Indian chicken curry is loaded with heat and spices, and it's authentic as it gets. The chili oil, the fresh spices, and the technique make this is a very uniquely flavorful chicken curry. This South Indian Style Spicy Tomato Chicken, aka Koduvai Chicken Varuval, is a must make.
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian,South Indian
Serves: 4
Ingredients
Chilli/Garlic Oil
  • 20 whole dried red chilies(the spicy kind, guajilo or guntur or bydagi chilies which I used)
  • 20 cloves garlic
  • ⅓ cup boiling water
  • 3 tbsp olive oil or vegetable oil
Dry spice powder
  • 1 tsp black whole pepper
  • 3 cardamom
  • 1 tsp cumin seeds
  • 5 cloves
  • ½ inch cinnamom
  • 1 tsp fennel seeds
1 kg whole chicken with bones, cut into large pieces
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • 3 tbsp vegetable oil +2 tbsp vegetable oil
  • 3 stalks or about 20-30 curry leaves
  • 1 onion, finely chopped
  • 10-20 cloves garlic
  • 3 tomatoes, ground to a puree
  • 1 tsp kashmiri or bydagi chili powder(mainly for color)
  • 1 tsp salt or accordingly
Instructions
Chili Garlic Paste/Oil
  1. In a saute pan, add the whole red chilies, garlic and ⅓ cup boiling hot water. Let it sit for 30 minutes. Grind it with oil and set aside.
Spice powder:
  1. In a dry pan, add all the spices: pepper, cardamom,pepper, fennel, cloves, cinnamon. Fry it low heat until you smell the spices. Do not burn it. It will take about 2 minutes. Crush it in a mortar and pestle or grind it in a coffee grinder. Set aside.
Chicken Varuval
  1. Wash the whole chicken pieces very well. Drain all the water and use a paper towel to dry any excess water. Add turmeric and salt. Mix it well and let it sit for 20 minutes.
  2. In a heavy bottomed pan or a clay pot, add oil. Once it gets hot, add the curry leaves and let it pop. Add the onions, and the garlic. Saute for about 2 minutes on medium heat. Let it soften and not brown too much. Add the chicken to the pan and turn the heat to high and let it saute and brown for about 5-8 minutes. Add the tomato puree, chili powder, 2 to 3 tbsp of the chili garlic paste, salt and bring it to a boil. This process will take about 10-12 minutes for the chicken to cook and the sauce to thicken up. Keep sauteing and stirring, so the bottom doesn't scorch. Once the chicken is thoroughly cooked and the sauce is 80% dried, add the spice powder fully. Add the extra 2 tbsp of oil at this point. Saute again for another 5-8 minutes until it is dry and the oil floats on the sides.Garnish with chopped cilantro.
Serve with Chapathi or Poori.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/08/04/south-indian-chicken-curry/