Friday 7 February 2020

Chicken Uppu Kari/Kozhi Uppu Kari Recipe /Uppu Kozhi Varuval– Chettinad Special

Chicken Uppu Kari is a very simple and traditional Chettinad special recipe. Usually Chettinad recipes are made with freshly ground spices, but this uppu kari is an exception. This Uppu Kozhi Varuval is made with very little ingredients like dry red chillies, shallots/sambar vengayam, salt and turmeric powder. This uppu kari can be made either with chicken or mutton, I will post the mutton uppu kari soon. Do try out this easy and tempting Kozhi Uppu Kari and post your comments here. Meanwhile do try out other interesting and tempting NonVegBiryanis/Pulavs/Gravies/Varuvals/Appetizers here.

Here's how to make Chicken Uppu Kari with step by step photos...

Shallots/Sambar Vengayam
One small
Ginger & Garlic Paste
1 tbsp
Black Pepper Powder[freshly ground]
1 tsp
Dry Red Chillies
Turmeric Powder
½ tsp
As needed
Cilantro/Coriander Leaves
1-2 tbsp finely chopped

For Marinating the Chicken
½ kg
Ginger & Garlic Paste
1 tbsp.
Turmeric Powder
½ tsp
As needed

For Tempering
Oil/Nallaennai/Gingelly Oil
4 tbsp
Mustard Seeds/Kadugu
½ tsp
Cinnamon Sticks/Pattai
Fennel Seeds/Sombu
1 tsp
Cumin Seeds/Jeeragam
1 tsp
Curry Leaves/Karuvepilai
10-15 [2 springs]
Preparation Time: 2o minutes                    Recipe Category: Non-Veg Sidedish
Cooking Time: 30 – 35 minutes                   Recipe Cuisine: Tamil Nadu, South Indian
Serves: 5-6
Author: Priya Anandakumar

Other chicken fry recipes that might be of interest…

Meanwhile do try out other interesting and tempting NonVegBiryanis/Pulavs/Gravies/Varuvals/Appetizers here.


Cut the chicken to medium size pieces. Wash it thoroughly with water at least 2-3 times and drain the water.

Add turmeric powder, ginger & garlic paste, salt to the chicken, mix everything really well and let it marinate until you get everything else ready. [or marinate for about 20-30 minutes]

Heat 3 tbsp of oil in a pan/kadai, splutter mustard seeds, cumin seeds, cinnamon sticks, fennel seeds/sombu and fry for about 20-30 seconds. Now add dry red chillies and fry for 20-30 seconds.

Add shallots/pearl onions/sambar vengayam , little salt and fry really well.

The color of the onions will change to golden brown color . At this stage add the curry leaves and give a good stir.

Add ginger & garlic paste and stir really well until the raw smell of it vanishes.

Add chopped tomato and saute really well until they turn mushy.

Now add the marinated chicken, stir until well combined and saute for couple of minutes.

Add turmeric powder, very little salt and mix everything really well.

Add ¼ cup of water, cover and cook the chicken for about 10-15 minutes or until well done. Open the lid in between and stir well to avoid burning of chicken.

After the chicken is cooked, open the lid and stir fry till all the moisture evaporates.

Now add the black pepper powder and mix everything really well.

Finally add the chopped coriander leaves, give a good stir and switch off the stove.

Yes, delicious, spicy and tasty Chicken Uppu Kari is ready to be enjoyed. Serve it hot with sambar, rasam, white rice or even with just Ghee Rice or Jeera Rice.

Adjust the amount of spice according to your family needs.
I have used ginger & garlic paste, you can replace it with about 10-12 garlic cloves either chopped or crushed.
Actually the chicken is cooked in oil, with its own moisture, but I have added ¼ cup of water to cook the chicken.
You can skip adding black pepper powder and increase the dry red chillies.
You should use only round dry red chillies for this dish.

Meanwhile do try out other interesting and tempting NonVegBiryanis/Pulavs/Gravies/Varuvals/Appetizers here.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes of Tamil Nadu from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…


  1. Wow! The recipe looks extremely delicious & easy to make at home. I am fond of nonveg, especially chicken and fish recipes. I have grown up eating various kinds of chicken and fish finger recipes that my granny used to prepare for me.

  2. Hi, Ginger & Garlic Paste is given twice, one in marination and another in ingredients. Please confirm that its correct.

    1. Hi Swarna,
      Sorry for the late reply, thanks for contacting me. The measurement given is correct,, just follow the recipe you will understand. if you want to reduce the spice level of g& g you can reduce the quantity but follow the same preocedure.
      Pls keep visiting for more delightful recipes


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