Kozhi Milagu Varuval is a mouthwatering, aromatic chicken dish from Tamil Nadu. It’s a simple yet flavor-packed dry curry that’s sure to become a family favorite. With tender chicken pieces cooked in a blend of freshly ground spices, this recipe is a treat for the senses.
About the Recipe
You’ll want to try this Kozhi Milagu Varuval because it’s a taste of authentic Tamil cuisine. The fragrant spice blend, combined with tangy tomatoes and curry leaves, creates an irresistible flavor. Plus, it’s a dry curry, so the succulent chicken really shines.
Why You’ll Love This Recipe
This recipe is a winner because it strikes the perfect balance of flavor and simplicity. The spices give you that warm, comforting feeling while still allowing the chicken’s natural taste to come through. And the best part? It’s a one-pot dish, making cleanup a breeze.
Kozhi Milagu Varuval
For maximum flavor, use freshly ground spices if possible. Also, don’t skip the step of frying the curry leaves and chillies first – it infuses the oil with their aroma. Finally, let the chicken simmer until just cooked through for tender, juicy pieces.
Serving and Storing Suggestions
Kozhi Milagu Varuval is the perfect curry for a family weeknight meal. just serve it over steamed rice or with hot rotis/naans. It makes 4 servings and takes around 45 minutes from start to finish. Leftovers keep well refrigerated for 2-3 days.
Similar Recipes
- Chicken Chettinad
- Pepper Chicken Curry
- Tamil Chicken Masala
- Nadan Chicken Curry
Nutrient Benefits
This chicken curry packs in plenty of protein from the chicken along with antioxidants from the spices and tomatoes. The ginger-garlic adds anti-inflammatory benefits too. Overall, it’s a nutritious and flavorful way to enjoy chicken.
Kozhi Milagu Varuval
Ingredients
- 500 gms Chicken (chopped into bite-sized pieces)
- Sambar Onions (Shallots - 1 cup, finely chopped)
- 4 Tomatoes (finely chopped)
- 4 Green Chillies (finely chopped)
- 2 tsp Red Chilli Powder
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- 2 tbsp Pepper Powder
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Garam Masala Powder
- Curry Leaves (few)
- Mustard Seeds (little)
- Salt as per taste
- Coriander Leaves (handful, chopped)
- Oil as required
Instructions
- Heat little oil in a pan.
- Fry the mustard seeds, curry leaves and green chillies for a minute.
- Add the onions and saute until golden.
- Add garam masala powder, ginger garlic paste, turmeric powder and stir-fry for a minute.
- Add the tomatoes and stir again.
- When the mixture resembles a gravy, add coriander powder and red chilli powder.
- Add the chicken pieces and stir until evenly coated.
- Simmer until chicken pieces are cooked, stirring from time to time.
- Add pepper powder and stir to mix.
- Garnish with coriander leaves.
- Serve with rice.
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Frequently Asked Questions
Can I use boneless or bone-in chicken?
Either cut works great. Just adjust the cooking time as needed. Bone-in pieces may need a bit longer to become fully tender.
What if I don’t have sambar onions?
No problem. Regular red or white onions work just fine as a substitute here.
Is this curry spicy hot?
It has a nice kick from the chilies but isn’t overpoweringly spicy. You can adjust the heat level by increasing or decreasing the number of green chillies.
Do I need to marinate the chicken first?
Not for this recipe. The dry spice rub coats and flavors the chicken perfectly during the cooking process.
Can I use curry powder instead of the individual spices?
For best flavor, follow the spice blend listed. But in a pinch, 2-3 tbsp of a good curry powder can be substituted if needed.
