Chicken Uppu Kari Varuval
I shared a very traditional chettinadu chicken recipe today. Very easy to prepare with very few ingredients.Uppu kari is a dry curry with very less spices and very spicy curry.
I used the dry round red chilies. These chilies are spicier than long red chilies. The chilies cooks along with the chicken and combines will with the chicken, gives a nice spiciness to the curry. Besides, the red chilies we use only grind peppercorns. The use of shallots gives a special taste to the curry. The shallots also cooks alone with the chicken combines well, give spiciness and light sweetness giving the curry a good structure.
As it is a spicy curry it goes well as a side for a Briyani or make a simple dal, rice and uppu kari as side.
Ingredients
I shared a very traditional chettinadu chicken recipe today. Very easy to prepare with very few ingredients.Uppu kari is a dry curry with very less spices and very spicy curry.
I used the dry round red chilies. These chilies are spicier than long red chilies. The chilies cooks along with the chicken and combines will with the chicken, gives a nice spiciness to the curry. Besides, the red chilies we use only grind peppercorns. The use of shallots gives a special taste to the curry. The shallots also cooks alone with the chicken combines well, give spiciness and light sweetness giving the curry a good structure.
As it is a spicy curry it goes well as a side for a Briyani or make a simple dal, rice and uppu kari as side.
Ingredients
- Chicken - 1lb
- Fennel seeds - 1 1/2tsp
- Garlic cloves - 10cloves
- dry round red chilies - 6to7nos
- Shallot - 20nos
- Ginger-garlic paste - 1 1/2tbsp
- Turmeric powder - 1/2tsp
- Tomato - 1large no
- Pepper powder - 11/2tbsp
- Curry leaves - optional
- Salt to taste
Instructions
- Marinate the chicken with salt, turmeric powder, and a tsp ginger-garlic paste before start cooking.
- Heat oil in a kadhai and splutter the fennel seeds, dry chilies, and garlic cloves. Saute for 1 minute in medium flame.
- Add the shallots and cook for 3 to 4 minutes.
- Now, add the ginger-garlc paste, turmeric powder and salt, cook for 2 mintutes.
- Then, add the chopped tomatoes and curry leaves. Cook util soften.
- Add the chopped and cleaned chicken. Cook the chicken for 20 minutes till the chicken soft cooked.
- Add the coarsely grind peppercorns to the gravy and cook till the chicken is dry.
- Serve hot goes well with white rice, rasam sadam or compliments well with a simple dal rice.
Cooking Tips
- For easy cooking you can pressure cooker the chicken.
- Easy curry in a bunch to get nice aroma for the curry leaves.
- Adjust the spice according to your spice level. If making it for kids you can skip adding grind pepper.
- If you use only chicken drumstick it can be a good starter for big gatherings.
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