An innovative dish packed with nutrition.
50 gm ghee
5 medium onions, chopped fine
50 gm green chillies
A 3 piece ginger
7 cloves of garlic
3 tsp garam masala powder
1 tsp turmeric
1 ¼ kg chicken, cleaned and cut into small pieces
500 gm broken wheat
Salt to taste
1 ½ cup thick coconut milk
Cashew nuts for garnishing
2 lemons, cut into wedges
Heat ghee in a pan and sauté onions in it till golden brown. Remove half of it and keep aside.
Add green chillies, ginger and garlic to it and sauté with remaining sautéed onions in the pan. When you get a nice aroma add garam masala and turmeric powder.
Add chicken pieces and broken wheat to this and sauté for a few minutes.
Add salt and water in such a manner that its level is 2 inches higher than that of the ingredients in the pan.
Close the lid and let it simmer for a while. Open the lid now and then and give the content of the pan a stir.
When the chicken has cooked well, add the coconut milk. Remove the pan from heat before this comes to a boil or the coconut milk will curdle.
The gravy should be thick and chicken should be soft enough for the flesh to come off the bones easily.
Garnish with the fried onions which were kept aside and cashewnuts.
Serve with pappads, chilli chutney and lemon wedges.