Spiced Chicken And Millet Porridge Recipe

Indian cuisine · 628 calories

Spiced Chicken and Millet Porridge recipe

About this recipe

Experience the warmth and comfort of Spiced Chicken and Millet Porridge, a delightful Indian breakfast packed with nutrition and flavor. This dish combines tender chicken breast seasoned with aromatic Indian spices, creamy coconut milk, and the wholesome goodness of foxtail millet. Millet is a fantastic source of complex carbohydrates and fiber, making it a nutritious start to your day. The coconut milk adds a rich, velvety texture, perfectly balancing the spiced chicken and millet. Preparing this dish is straightforward and takes just 35 minutes, making it ideal for busy mornings when you still want a hearty meal. Serve it garnished with fresh coriander and enjoy its soothing, savory warmth. Perfect for anyone looking to fuel their day with a protein-rich, satisfying breakfast.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 500 g Whole Farm Premium Kangni/Foxtail Millet
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 20 g Turmeric Powder
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 110 g Unpeeled Garlic Cloves
  • - Rock Salt
  • loose Ginger
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse and soak the foxtail millet in water for 20 minutes.
  2. 2. Cut the chicken breast into small bite-sized pieces and set aside.
  3. 3. Heat vegetable oil in a pan over medium heat and sauté minced garlic, grated ginger, and chopped green chili for 2 minutes.
  4. 4. Add the turmeric powder, black pepper, and rock salt to the pan, stir well to release the spices' aroma.
  5. 5. Add the chicken pieces to the pan and cook for 5-7 minutes until lightly browned and cooked through.
  6. 6. Drain the soaked millet and add it to the pan, stirring to coat it with the spices.
  7. 7. Pour in the coconut milk and water, stirring well to combine all ingredients.
  8. 8. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
  9. 9. Check the millet for doneness; it should be tender and creamy by this stage.
  10. 10. Garnish the porridge with freshly chopped coriander leaves before serving.