Spiced Chicken And Multigrain Breakfast Porridge Recipe

Indian cuisine · 524 calories

Spiced Chicken and Multigrain Breakfast Porridge recipe

About this recipe

Start your day with a comforting and nutritious bowl of Spiced Chicken and Multigrain Breakfast Porridge. This Indian-inspired dish features tender chicken simmered in aromatic spices and combined with creamy multigrain porridge for a hearty breakfast. Loaded with 37g of protein and 140g of complex carbs, it fuels your morning with sustained energy. The spices not only enhance the flavor but also support digestion, making it an ideal choice for busy professionals needing a quick yet wholesome meal. Easy to prepare, this dish is perfect for gym days or when you're craving something warm and satisfying. Serve it garnished with fresh coriander leaves for a burst of freshness that complements the rich, spicy base.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 100 g Mix Seeds
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • loose Ginger
  • 100 g Garlic - Single Clove
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 200 ml Mustard Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and dice the chicken breast into small bite-sized pieces.
  2. 2. Finely chop the onion, tomato, ginger, garlic, and green chili.
  3. 3. Heat oil in a pan over medium heat and sauté the onion, ginger, garlic, and chili for 2 minutes.
  4. 4. Add the chicken pieces to the pan and cook until they are lightly browned, about 5 minutes.
  5. 5. Stir in the turmeric, coriander, and cumin powders, and mix well to coat the chicken.
  6. 6. Add the diced tomato and cook for another 3 minutes until softened.
  7. 7. Pour in the water and let the mixture simmer for 5 minutes to meld the flavors.
  8. 8. Add the multigrain porridge mix to the pan and stir continuously to avoid lumps forming.
  9. 9. Season with salt and black pepper, and let it cook on low heat for 7-10 minutes, stirring occasionally.
  10. 10. Once the porridge reaches a creamy consistency, turn off the heat and garnish with fresh coriander leaves.