Lemongrass Chicken With Coconut Millet Recipe

About this recipe

Lemongrass Chicken with Coconut Millet is the perfect dinner option for busy evenings, combining tender chicken, fragrant lemongrass, and creamy coconut millet in a wholesome, protein-rich meal. The flavors are bold yet comforting, with a hint of sweetness from honey and a medium spice kick from green chilies. Cooking this dish is straightforward, requiring just 35 minutes, and the results are restaurant-quality with minimal effort. The millet adds a delightful texture and is an excellent alternative to rice, making this dish both nutritious and unique. Serve it hot, garnished with fresh coriander, for a satisfying family meal that feels special yet easy to prepare. Ideal for anyone seeking a quick, flavorful, and healthy dinner solution.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100 g Lemongrass
• 1 piece Coconut
• 300 G Millet Sattu Regular
• 500 ml Oil (For Frying)
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 g Onion
• medium Chilli Green Long
• - Dark Soy Sauce-90 GM
• 100 g Dabur Honey
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the millet thoroughly under running water and set it aside to drain.
2. 2. Trim the lemongrass stalks, crush them lightly with the back of a knife, and chop them into small pieces.
3. 3. Heat 1 tablespoon of vegetable oil in a pan, add the millet, and toast it for 2-3 minutes until aromatic.
4. 4. Add coconut milk, water, and a pinch of salt to the millet, then bring it to a boil and reduce to a simmer. Cook for 15 minutes until tender.
5. 5. While the millet cooks, heat the remaining oil in another pan and sauté chopped onion and green chilies until softened.
6. 6. Add the chopped lemongrass to the pan and stir for 1-2 minutes to release its fragrance.
7. 7. Slice the chicken into bite-sized pieces and add it to the pan with soy sauce, honey, and salt. Stir well to coat.
8. 8. Cover the pan and cook the chicken on medium heat for 10-12 minutes, stirring occasionally to ensure even cooking.
9. 9. Once the millet has absorbed the liquid and is fluffy, turn off the heat and let it sit covered for 5 minutes.
10. 10. Plate the millet, top it with the lemongrass chicken, and garnish with freshly chopped coriander leaves.