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A different and Special chicken curry on special occasions
Published On: 24 Nov 2013
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
tamil: Maadhulai / Madhala Naranga / Mathalam Pazham
malayalam: Madhalanaranga / Maathalanarakam / Uriyan Pazham
telugu: Danimma Pandu / Dalimba
kannada: Dalimbo / Dalimbari / Daalimbae Hannu
hindi: Anar / Anardana
Bengali: Dareem / Dalim-Gash / Dalim
Gujarati: Dadamna / Dalamb
Marathi: Dalimbache / Dalimb
Oriya: Dalimb / Dalima
Punjabi: Anar / Anardana
Bengali: Laban / Noone
Heat oil in a pan.
Add garlic and slit green chillies and saute till colour changes.
Add chopped onion and saute till it turns light golden in colour.
Add chicken and saute for 4 minutes.
Add salt and mix well.
To make tomato puree, place the tomatoes in boiled water and cook until the skin starts to split and peel off. Take out the tomatoes from the water and allow to cool or put in cold water. Grind it to a smooth paste.
When chicken turns light brown, add cinnamon powder, freshly crushed black pepper powder and pureed tomatoes. Mix well.
Grind half of the pomegranate pearls and add into the chicken.
Rinse the mixer jar with a little water and add to the pan.
Adjust crushed peppercorn. Cover with a lid and cook till the chicken is done.
Add the juice of half lemon and mix well.
Transfer the contents to a serving bowl.
Garnish with remaining pomegranate pearls.
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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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