Kozhi Milagu Varuval

🔥 Prep

• Cut the 400 g chicken into bite‑sized pieces (≈2 cm cubes).
• Peel and thinly slice the 2 onions.
• Measure out 1 tbsp ginger garlic paste.
• Measure out 2 tsp black pepper (freshly ground if possible).
• Measure out 1 tsp fennel seeds.
• Rinse and pat dry 20 curry leaves.
• Measure out 3 tbsp oil and 1.25 tsp salt.

🔥 Cook

• 1. Heat 3 tbsp oil in a heavy‑bottomed skillet or kadai over medium heat until shimmering.
• 2. Add 1 tsp fennel seeds and 20 curry leaves; sauté for 30 seconds until fragrant.
• 3. Add the sliced onions and cook over medium heat, stirring occasionally, for 5‑6 minutes until they turn translucent and start to caramelize at the edges.
• 4. Stir in 1 tbsp ginger garlic paste and sauté for 1 minute until the raw aroma disappears.
• 5. Increase heat to medium‑high, add the 400 g chicken pieces, and spread them in an even layer.
• 6. Cook the chicken, stirring occasionally, for 8‑10 minutes until it starts to brown and releases its juices.
• 7. Sprinkle 2 tsp black pepper and 1.25 tsp salt over the chicken; mix well to coat.
• 8. Continue to fry over medium‑high heat, stirring frequently, for 5‑7 minutes until the liquid evaporates and the chicken is dry, with a slight crust forming.
• 9. Taste and adjust seasoning if needed; optionally add a pinch more black pepper for extra heat.
• 10. Remove from heat and let rest for 2 minutes before serving.

🔥 Serve

• Transfer the Kozhi Milagu Varuval to a serving plate or bowl while hot.
• Garnish with a few extra curry leaves if desired.
• Serve as a dry side with steamed rice, lemon rice, or alongside rasam and sambar.
• Accompany with lemon wedges and a simple cucumber raita or yogurt to balance the spice.