This varuval goes perfectly as sides with rasam or sambar. I have posted a similar version with cauliflower and its tastes yummy similar to this chicken version. This egg along with a main vegetable or meat is actually a frugal idea. When you have very little meat at hand and you have some extra tummies that are hungry panic not, this idea will increase the quantity of the dish and there's no compromising taste wise. Try this next time and see satisfied
Serves 2 people
- Boneless chicken - 100 grams
- Egg - 1
- Big onion - 50 grams (One medium sized onion)
- Pepper powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Cumin powder - 1/2 teaspoon
- Fennel Seeds - 1/2 tsp
- Cinnamon stick - a small piece
- Ginger - 2 grams (peeled and crushed)
- Chopped coriander leaves - 2 teaspoons
- Curry leaves - From one sprig
- Salt - As required
- Oil - 2 tablespoons
- Wash chicken well in water. Chop into smaller pieces and add it into a blender and grind well. Remove from blender jar and mix well with your fingers and set aside.
- Take a bowl add an egg and add a pinch of salt and beat well. Set aside.
- Place a kadai on flame and pour oil, wait until it heats up. Then add curry leaves fennel seeds, cinnamon stick and saute.
- Then add chopped onions and crushed ginger and saute until onions seem well cooked.
- Add red chilli powder, garam masala, cumin powder, salt and saute for a minute on low flame.
- Now add the ground chicken and sir well until the masala and chicken blends well. Saute on a very low flame until chicken seems cooked. It will take three to four minutes.
- Now push the chicken aside and pour some oil into the center of the pan. Here into the oil add the beaten egg and leave it for a minute or until it starts to solidify.
- Now scramble it well using a ladle or spoon. Then mix it up well with the chicken masala.
- Sprinkle pepper powder, chopped coriander leaves and stir well.
- Remove from flame and serve hot.