chicken-khichdi | aktivolife

Chicken Khichdi

Total time: 1 hour

Serves 6

5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Chicken breast, without skin, raw

20g - Yogurt, vanilla, low fat

1 tsp - Chili powder

1 tsp - Garam masala

1 tsp - Turmeric

1 tb - Vegetable oil

1 leaf - Bay leaf

1 stick - Cinnamon

4 pods - Cardamom

1 tsp - Cumin seeds

1 - Onion, raw, chopped

1-inch - Ginger, raw, grated

2 cloves - Garlic, raw, grated

2 - Tomatoes, raw, medium, chopped

2 cups - Basmati rice, uncooked

½ cup - Mung beans, raw

1 dash - Salt

3 ⅓ cups - Water

2 tb - Coriander (cilantro) leaves, raw, finely chopped

UTENSILS

Pan with lid, Mixing bowl, Chopping board, Knife

INSTRUCTIONS

1. In a bowl, add the chicken cubes, yogurt, ½ teaspoon turmeric, ½ teaspoon chili powder and ½ teaspoon garam masala. Mix well. Cover and set aside for at least 30 minutes.

2. In a pan, heat the oil over medium heat. Add the cinnamon, cardamom and cumin seeds. Let them sizzle for a few seconds.

3. Add the onions and cook for 5 minutes until they start to become slightly brownish in colour.

4. Next, add the garlic and ginger. Cook and stir for another minute.

5. Add the tomatoes and cook for 5 minutes until the tomatoes start to soften.

6. Add the marinated chicken followed by the rice and lentils. Mix well.

7. Add the salt, ½ teaspoon chili powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala and boiling water. Cover with a lid and cook on low heat for 20-25 minutes.

8. Garnish with coriander leaves and serve warm with plain yogurt.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 275g

Energy (kcal)

251.3

Carbs (g)

33.1

Proteins (g)

15.2

Fats (g)

5.4

Fibre (g)

5.3