Chicken Varuval – Fried Variation
Cut, clean and wash the chicken. Drain and dip dry. Bring it into a bowl and marinate the chicken with marinade ingredients. Keep aside.
In a deep wok, heat oil and deep-fry the chicken till approximately ¾ cooked; drain and keep aside.
Leave just about 4 tbsp of oil in the wok. Heat it and bring in the dried chilies, fry till dark brown. Drain and keep aside.
Use the remaining oil to sauté ingredients until shallots have a change in colour. Bring in the curry paste (marinade) and stir till the oil appears around the surface.
Add the chicken and stir well. Bring in the dried chilies, spice powder and cilantro leaves. Continue stirring well till the chicken is dry-fried with the spices. Bring in the roasted sesame seeds and stir. Turn off heat.
Move to a platter and leave behind excess oil. Serve whilst hot.