Chicken mince with drumstick and carrot, No oil

 Chicken hashed and cooked with vegetables is a great side dish to rice and bread.

 

 

Ingredients are...

 For marination,

Chicken breasts - 500g

Salt - 3/4 tsp

Turmeric powder - 1/2 tsp

Water - for pressure cooking chicken

 

For masala,

Cumin seeds - 1 tsp

Shallots - 10 to 12

Onion - 1

 Ginger - 1/2 inch

Garlic - 2 cloves

Green chili - 2

Water - for cooking onion

Nutritional yeast - 1 tsp

Coriander powder - 1 tsp

Chili powder - a pinch

Garam masala - 1 tsp

Salt - 1/2 tsp

Turmeric powder - a smidgeon

Tomato - 2

Carrot - 2

Drumstick - 4

Water - for boiling carrots and drumstick

 

 

Equipments required...

 Cutting board 

Mixie

Steel pan

Rubber spatula

 

 

 The method...

Wash chicken well in different changes of water. Chop into 1 inch bits and rub in salt and turmeric powder. Set aside for half an hour.

Meanwhile, peel shallots, onion, garlic and ginger. Cleave shallots and onion into small pieces. Mince ginger, garlic and green chili.

 

In a deep-bottomed saucepan, fling in cumin seeds. Toast them. Throw in shallots, onion, ginger, garlic, chili and a splash of water. When the onions soften, add in salt, turmeric powder, chili powder, coriander powder, nutritional yeast and garam masala. Saute for a few minutes until the raw smell of the masalas disappear. Cast in roughly diced tomatoes. Allow to cool. Grind to a coarse paste. Keep aside for later.

Pressure cook chicken in some water for 4 or 5 whistles. Set aside to cool. Mince the chicken in a blender jar. Add in ground masala and intermingle.

Meanwhile, peel carrot and trim its ends. Cut into very small cubes. Cut the drumstick open and scrape off the insides (seeds and flesh). Fling in the carrot, drumstick bits and water into the steel pan. Allow it to boil and cook until tender. 

Add in the chicken soused in masala into the carrot-drumstick melange. Cook for 15 more minutes on low flame, until the water evaporates and the masalas have integrated well with the vegetables and chicken.

Make a pav burger by layering the insides of the pav with lettuce, slices of tomato and cucumber, a spurt of tomato ketchup and dijong mustard, and the a spoonful of the chicken mishmash. Enjoy!

A beautiful scenery coloring.