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chicken cooked with vegetables
Published On: 29 Mar 2015
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
for more details, click the name of the ingredient
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
English: Fennel seeds
tamil: Perunjeeragam / Shombei / Sathakuppai;
malayalam: Perumjeerakam / Suthakuppa
telugu: Peddajeelakarra Or Sopu
kannada: Sompu / Badi-Sopu / Dodda Jeerige / Dodda Sompu
hindi: Saunf / Sonp
Bengali: Panmohuri / Mauri / Methe
Gujarati: Variari / Warjari
Marathi: Saunf / Badishep
Punjabi: Badi Saunf / Shathapushpaa
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
Bengali: Laban / Noone
English: Garam Masala
Marinate chicken with 1tbsp Curd and pinch of turmeric powder and garam masala and kept for 1 hr
Cut onion into medium thin slicesAlike we do for avial,cut carrot,beans,cucumber into 1 inch piecesCrush scraped coconut, shallots, jeera,fennel seeds,1 stem of Currey leaves in a mixer without water.
Use an open pan or non stick kadai on medium flameAdd 4-5 tbsp coconut oil once the pan get heatedAdd chopped ginger and green chilly ,saute well for a minAdd onion and cut vegetables and saute well for 3 minAdd Currey leaves,and turmeric Add diluted coconut milk
Add marinate chicken to the vegetables and saute well for 4-5 minClose the pan with a lid and cook for 15 min,in between mix it for even cookingNo water should be added to the mix,
Once the chicken and vegetable properly boiled,add remaining curd to the mixture and saute wellAdd salt as requiredSaute the mix well till the gravy started getting driedNow add coconut mixture to the curry and mix wellCook for 2 min in low flameAdd 1-2 tbsp coconut oil and crushed Currey leaves and mix wellSwitch off the flame and close the lid,keep it for 10 minNow the delicious Chicken avial can be served
Cucumber is an optional if required
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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