THOTAKURA CHICKEN/AMARANTH LEAVES WITH CHICKEN

THOTAKURA CHICKEN FRY/AMARANTH LEAVES AND CHICKEN FRY

INGREDIENTS:

Chicken – ¼ kg – cleaned,

Amaranth leaves – cleaned and finely chopped – 2 cups,

Dry red chili – 4,

Crushed coriander seeds – 1 tsp,

Red chili powder – 1 tsp,

Turmeric powder – a pinch,

Salt for taste,

Scrapped coconut – ½ cup,

Oil for frying,

Onion – 2 – finely chopped,

Ginger garlic paste – ½ tsp,

Water – ½ cup, for cooking the chicken,


METHOD;

Heat oil in a kadai, add red chili and coriander seeds let it splutter now add chopped onion and sauté it till it turns golden brown,

Now add the ginger garlic paste and sauté for a minute, add chicken and mix well,

To it now add red chili powder, turmeric powder and salt and mix well now add some water and cook till the chicken is soft,

Now add the chopped and cleaned amaranth/thotakura leaves to the chicken and mix well cook for some more time till the leaves are cooked and water it evaporated,

Now add ¾ of the scrapped coconut to the chicken and mix well turn off the flame and take the thotakura chiken into a serving dish,

Garnish with srapped coconut and serve hot with roti, or rice,

Every time you have meat, chicken try to combine it with leafy veggies this way you will not only enhance the flavor of you dish but, also supplement the nutrients to your body.