Submitted by Salma Banu

About the cook: Titled as "India's first real chef" by kelloggs, I love preparing delicious, quick & healthy meals.

About the dish: This Indian recipe is an outcome of failed recipe trial... It is definitely a twist to the Indian Kadhi as it is made with chicken....the actual kadhi is always supposed to be vegetarian.... You would definitely love the simple flavors of the kadhi & it tastes heavenly when paired with spring onion rice.

National Origin: Indian

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

For Kadhi –




Chicken – 1/4 kg (boneless cubes)
Curd – 2 cups
Curry leaves – 2 tsp
Ginger garlic paste – 1½ tsp
Dessicated coconut – 3 tsp
Salt – to taste
Turmeric powder – pinch
Coriander leaves – 3 tsp
Oil – 3 tsp
Water – 1 glass
Poppy seeds (khuskhus) – ½ tsp
Peanuts – 2 tsp
Cashewnuts – 3 tsp
Almond – 1 tsp
Daliya (fried grams) – 1 tsp
Sesame seeds (til) – ½ tsp


For Spring Onion Rice-


Basmati Rice – 2 cups (soaked)
Water – 3 cups
Salt – as needed
Spring onion greens – 1 cup (chopped)

Preparation:

For Kadhi-

Grind together sesame seeds, poppy seeds, daliya, peanuts, cashewnuts and almond. Keep aside.
Heat oil, add curry leaves, ginger garlic paste, curd, dessicated coconut, salt, turmeric powder and the grinded masala.
Cook for 5 minutes and add chicken and water.
Cook covered until chicken tenders.
Add coriander leaves and simmer for 2 minutes.
Serve hot with spring onion rice.

For Spring Onion Rice-

Cook rice as we normally do. When it is 90% done, add spring onion greens and mix properly.
Allow to cook covered until it is fully done.
Serve hot with Kadhi.

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