Kozhikari Varuval

Most Indian restaurants in the US are North Indian. Most South Indian restaurants in the US are vegetarian. I’ve been trying to find a restaurant that has Kozhikari Varuval on the menu. In the meantime, here is my VERY loose adaptation. Yes, I know, using curry powder and five-spice powder is cheating and rather weird, but, combined, they include all the spices I need.

• 1 pcs each chicken thighs and drumsticks
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1/4 cup oil
• 1/2 onion, sliced
• 1/2” ginger and 2 cloves garlic, ground into paste
• 2 tblsp curry powder
• 1 tblsp five-spice powder
• 1 tblsp freshly ground black pepper
• 2 bay leaves
• 2 jalapeños, thinly sliced into long strips
• 1/8 cup of freshly squeezed lemon juice
• hot cooked rice (I like basmati rice)

1. Rub the chicken with turmeric and salt. Leave in the refrigerator for 30 minutes.
2. Over medium high heat, pan-fry the chicken pieces until they turn a light golden brown.
3. Remove and drain on paper towels. Set aside. Pour off excess oil, leaving about 2 tblsp in the pan.
4. Over medium heat, saute the onions for 3-4 minutes.
5. Add ginger and garlic paste and saute until fragrant. Add spices and sauté for a couple of minutes.
6. Add black pepper, bay leaves and jalapeños.
7. Return chicken and lemon juice,  and stir to combine.
8. Simmer on low heat uncovered for 20 minutes, turning the chicken every 5 minutes. Add a little water if it’s too dry.
9. Serve over hot cooked rice