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 makes this is a very uniquely flavorful chicken curry. This South Indian Style Spicy Tomato Chicken, aka Koduvai Chicken Varuval, is a must make.
If there’s one thing my hubby often craves, it’s puri (boori) chicken. He is from Tiruppur, and his mom’s family lived in a small place called Koduvai. Till date, when he visits Coimbatore (where his parents live now), he makes sure to visit his mom’s old town. I see a sense of pleasure as he describes the village. Old roads, thatched roofs, verandas, kolam (a design drawn out of rice) in front of every home. He visited his grandmum’s home where he went on vacations, got pampered by his aunts, fed endlessly by his grandmum and rode the cow to his heart’s content. He’s the favorite grandson and nephew to all, I can see why.
When he asks for poori chicken, I make this traditional Koduvai Chicken Curry (as his mum calls it) and see the happiness on his face.
Indian chicken curries vary from home to home. Each one has their own concoction, the method, and cooking technique. An Indian chicken curry in Bangalore at my place is a lot different than one from Coimbatore, Tamil Nadu. And there’s a wide difference in chicken curries of North India and Southern part of India. Tamil Cuisine is very unique and has its own masalas.
The first time I had this authentic chicken curry, I was blown away. It has some complexities but didn’t look complicated. It took me a couple of years to get the recipe from my mum in law and a couple more to perfect it.
South Indian Chicken Curry – Tomato Chicken Curry
One of the main things for a good chicken curry is whole chicken, cut into large pieces. The next would be to use fresh spices, fresh ginger garlic paste and cook the chicken in a thick bottomed pan. Slow cooking this is important and don’t skimp on the oil(my mum in laws rule). This South Indian spicy chicken curry is a lot different and requires you to make a chili oil with garlic, which is a must. Fresh tomatoes are another important step, and so is the garlic. With forty cloves of garlic and two different kinds of chilies, it might sound spicy. That it is, but it all cooks to get sweet and delicious too.
How to serve this South Indian Chicken Curry – Tomato Chicken Curry
In general, South Indians love their chicken curries with rice. This tomato chicken curry in particular is best served with Pooris, or Boori as its known in Tamil Nadu. Served during brunch, this is heavenly and one of a kind. Try serving this Koduvai chicken curry just like this and enjoy the most authentic chicken curry, a recipe passed on for generations.
- 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
- 1 tsp black whole pepper
- 3 cardamom
- 1 tsp cumin seeds
- 5 cloves
- ½ inch cinnamom
- 1 tsp fennel seeds
- 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
- 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.
- 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.
- 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.
- 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.
If you make my hubby’s favorite Indian Chicken Curry, let me know by tagging #foodfashionparty on social media. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
Great looking chicken curry! I would need extra portion of rice to go with this yummy curry .-)
Thanks Angie, so good with rice.
xo
Your curries are always so gorgeous Asha!! xo
Thanks so so much Rebecca!
xo
Not only do I love this dish, your description of the village is so pleasing! Beautiful, my friend! xo
The curry looks wonderful in all possible ways. It is so visually stunning. The recipe itself gives a glimpse of your mastery in the dish. Thank you for sharing. I think the dish will be a winner on family dinners.
Thanks for your generous compliment. Really appreciate it.