Chicken Aleesa
Ingredients
- DH Samba Wheat – 1 cup
- Chicken pieces (boneless) – 1 cup
- Onion – 1 (sliced)
- Coconut milk (thick) – 1 cup
- Cinnamon stick – 2 medium pieces
- Ghee – 3 tbsp
- Shallots – 4 (sliced)
- Cloves – 3
- Cashew nuts kernels – as required
- Water – 4 cups
- Salt – to taste
- Sugar – to taste
Soak Samba Wheat for half an hour. Pressure-cook this with chicken, water, salt, onions and cinnamon. When cooked well, mash the porridge with the back of a spoon and add coconut milk. Switch off the flame. Heat ghee and fry shallots, cloves and cashew nut kernels. Pour this into the Aleesa, close with a lid and let it cool a little. Sprinkle sugar (optional) and serve warm.
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