கருவேப்பிலை சிக்கன் – Karuveppilai Chicken

Karuveppilai chicken is an aroma filled, spicy authentic chicken variety. I used bone-in small chicken for this recipe. The result was awesome. My whole family loves this dish. We ate with rice and rasam. I usually make chicken 65 along with the curry chicken, rice combo. But we don’t need any side dishes for this Kariveppilai Chicken curry.

Ingredients for Karuveppilai Chicken

Spices to Grind

Pepper – 1 tsp
Cumin seeds – 1 tsp
Coriander seeds – 2 tsp
Fennel seeds – 1 tsp
Dry red chilli – 4
Curry leaves – 1/2 cup

Gravy Ingredients

Chicken (bone in) – 1/2 kg
Sesame oil – 2 tbs
Small onion – 1 cup
Tomato – 1
Ginger Garlic paste – 1 tbs
Fennel seeds – 1/2 tsp
Curry leaves – 1 spring
Dry red chilli – 2
Turmeric powder – 1 tsp
Cilantro for garnish
Salt as needed

Directions

Prepare Masala

Dry the roasted spice ingredients except curry leaves. 
Transfer the roasted ingredients into a mixer jar.
Now dry roast the curry leaves until completely dry. 
Let the roasted ingredients cool down completely. 
Grind the spices first and then add the curry leaves to mixie jar. 
Now grind all of them together. 
Masala ready

Prepare Gravy

Heat oil in pan and add the fennel seeds.
After the seeds cracked, add the curry leaves and dry red chillies.
Saute them for a moment, add the chopped onion and ginger garlic paste.
Stir fry the ingredients then add the sliced tomatoes.
Saute them until tomatoes becomes mushy.
Add chicken then turmeric and salt.
Mix everything well together and close the lid.
Let the gravy to boil for 2 minutes in full flame.
Then reduce the flame to medium and cook the gravy.
After the chicken cooked completely, drizzle the ground spices all over the gravy.
Toss the gravy and let the spices spread evenly and bring the mixture to boil state.
Cover the lid and change the flame to very low and cook for five minutes.
Garnish with chopped cilantro.
Karuveppilai chicken ready.

Notes

Use country chicken or bone in chicken for this recipe.
I didn’t add water for cooking the chicken. If you’re following the same, please be aware of flame level and water level in the gravy.
If you want more curry leaves flavour, use 3/4 cup of curry leaves instead of 1/2 cup. Don’t add more than that as it will make your curry to bitter taste.

Pictures

Prepare Masala

Prepare Gravy