- 1 lb chicken breast (or thighs)
- 100 g beetroot
- 2-3 medium carrots
- 1 medium jalapeno
- 1 medium tomato
- 3/4 cup green peas
- 1-2 cups chicken or vegetable broth
- Any chicken or meat masala to taste (make sure it contains just spices and no other junk)
- 1 tbls ghee
- Salt and pepper to taste
- Cilantro to garnish
If you have a pressure cooker…
- Chop up the chicken, beetroot, tomato, carrots and jalapeno into bite sized pieces.
- Place the chopped up ingredients along with all the other ingredients, except the cilantro, in a pressure cooker.
- Pressure cook for about the same time as you would cook white rice.
If you don’t have a pressure cooker…
- Put all the ingredients except the chicken in a pot and cook till the beetroot pieces are almost cooked.
- Now add the chicken pieces and cook just till they’re done.
- Pour in a bowl, garnish with cilantro and say ‘Thank you Raj!’ before you devour it!
- The ingredients are listed for 3 normal servings (which ended up as a single serving for me!)
- The consistency of the liquid depends on how much broth you add and how long you cook it.
- If you want to make the liquid more like a gravy, add in some potato starch and thicken it up!
Prep time ~ 10 min
Cook time ~ 20 min
- Total servings ~ 3
- Calories per serving ~ 300
- Protein ~ 35 g
- Fat ~ 5 g
- Carbs ~ 25 g
- Beetroot, which is rich in folate, manganese and potassium, is a known anti-oxidant with anti-inflammatory and detoxification properties
- Carrots, which are incredibly rich in Vit A, are strongly associated with reduced risk of heart disease and better eye sight.
- Ghee, in addition to tasting bloddy damn awesome, helps secrete stomach acids that aid in digestion and has gut healing properties helping in (ayurvedic) treatment of constipation and ulcers.
Seriously guys, you don’t want to miss this one!
Recipe: Raj Ganpath