What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
​
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Chicken Varuval
Chicken Varuval reigns from South India but found a home in Malaysia. A simple spicy dried stir fried chicken, super easy to prepare and guarantees a heart warming meal no matter the time of day. Often served with a nice plate of rice or even with some naan or flat bread.
​
Be warned this simple dish has the potential to be super mild and great for kids or deadly spicy, hot enough to kill a DRAGON. A great alternative to curries if you are tired of the all too familiar gravy like curries. Quick and simple, easy to make in a large batch and perfect for an Indian themed party.
How to Spice up your Life?
Ingredients
1.
400g Chicken
2.
1 Onion Sliced
3.
1.5tb Curry Powder
4.
1ts Tumeric Powder
5.
1 Star Anise
6.
3 Bay Leaves
7.
4 Cloves
8.
3 Cardamoms
1.
The choice of chicken is up to you. Usually it is boned in small chunks of chicken, but I love boneless chicken so here I am using bite spices pieces of boneless chicken thighs.
2.
In a large bowl add in your chicken pieces along with 1.5tb of curry powder, 1ts of turmeric powder and 1ts of salt.
3.
Gently massage your chicken, making sure it is all evenly covered with the spice mixture.
4.
Whilst it is marinating peel and slice 1 onion
5.
In a pan add in some oil and gently fry your onions on medium high heat till they are fragrant and softened.
6.
Prepare for an aroma bomb! Add in 3 bay leaves, 3 cardamoms, 4 cloves and 1 star anise into your pan and give them a gently fry till fragrant.
7.
Once fragrant add in your chicken and give it a gently fry so all the flavours can get to know each other.
8.
Add in a 1/8 cup of water, stir around and cover with a lid.
9.
Let your lovely curry simmer for 10 minutes on medium high heat.
10.
Remove the lid to reveal the smells of HEAVEN or HELL. Continue to fry on medium high heat for another minute till most of the water has evaporated.
11.
Turn off the heat and let the curry sit there for 3-4 minutes. This is so the chicken absorbs all the lovely flavours.
12.
Serve and enjoy.
Extra: If you want it extra spicy add in some fresh chilis or some chili powder. PS: i'm not responsible if you start to breath fire.