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Avrekai Nati Koli Curry|Karnataka Style Chicken Curry With Hyacinth Beans or Kabuli Chana (Chickpeas) Recipe

The dish is native to Karnataka. Typically, Hyacinth Beans (Avrekai) is used which is grown regionally & seasonally. The beans have a mild pungent taste which imparts a complex umami flavor to this chicken curry. Kabuli Chana can replace Avrekai where it is not available. I Have used Kabuli Chana here. The curry is spicy with brilliant flavors of dry spices & subtle sweetness of fresh coconut.

  • Prep time:
  • 15 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 4-6

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Non-vegetarian

Level : Easy

Cuisine : South Indian

Course : Mains

Tags

  • #SouthIndian #contest115
Ingredients

Ingredients For Avrekai Nati Koli Curry|Karnataka Style Chicken Curry With Hyacinth Beans or Kabuli Chana (Chickpeas) Recipe

Methods
  • 1. Soak the Kabuli Chana/Chickpeas in boiling hot water for an hour. Keep covered.
  • 2. Pressure cook the Kabuli Chana/Chickpeas with 2 teaspoons Salt for 15 minutes on high. Let the pressure release on it’s own. Set aside.
  • 3. Dry roast the Poppy Seeds over medium-low heat.
  • 4. Once the poppy seeds are roasted, add in the cloves, cinnamon and roast them well. Turn off the heat and set it aside.
  • 5. Heat 2 Tablespoons Oil in a large Nonstick Skillet. Sauté the Onions until golden followed by the Ginger & Garlic Paste.
  • 6. Add the grated coconut and sauté until it turns light brown.
  • 7. Add the chopped tomatoes. Cook until mushy.
  • 8. Turn off the heat.
  • 9. Grind the roasted spices to a powder in a small Dry Grinder Jar.
  • 10. Combine it with the wet mixture, grind to a smooth paste along with some water. Set aside.
  • 11. Heat the remaining 2 tablespoons oil in the same Skillet.
  • 12. Tip in the bay leaves & the star anise. Roast the chicken for about 5 minutes over medium heat.
  • 13. Add the turmeric powder, salt, red chili powder, black pepper powder, green chilies and curry leaves.
  • 14. After 5 minutes of roasting the chicken, add the ground masala (onion coconut & spices paste) and give it a stir.
  • 15. Check the seasoning and add boiled kabuli chana. Cook covered over low heat until the chicken is tender.
  • 16. Add 1 tablespoon desi ghee and garnish with curry leaves.
  • 17. Serve with hot Ghee Rice or Kerala Parota.
  • 18. Enjoy!
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