Rate this recipe!
| Prep Time | 20 minutes |
| Servings |
people
|
Ingredients
- Boneless chicken cut into small pieces(with bone also can be used) - 750 Grm
- Carrot - 250 Grm
- Beans - 250 Grm
- Chopped onion(medium size 2 no) -
- Sambar Cucumber(Optional, Vellarikka) - 100 Grm
- Green chilly - 6 no
- ginger chopped - 1 tbsp
- Jeera - 1/4 tbsp
- Fennel seeds - 1/4 tbsp
- Currey leaves - 3-4 stems
- Turmeric powder - 1/4 tbsp
- Scraped coconut - 1/2 coconut
- Shallots - 8 no
- Curd - 3 tbsp
- Coconut oil(sunflower oil can also be used) - 6 -
- Salt(As required) -
- Garam masala - 1/4 tbsp
- Coconut milk diluted - 50 ml
Ingredients
|
Rate this recipe!
|
Instructions
- Marinate chicken with 1tbsp Curd and pinch of turmeric powder and garam masala and kept for 1 hr
- 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
Recipe Notes
Cucumber is an optional if required
Share this Recipe
