Ingredients
- 2 tablespoons of oil
- 1 huge onion
- half teaspoon of turmeric
- 250g carrots wiped clean and shredded into thin slivers
- 4 pieces of long pandan leaves
- 3 cups of water
- 1 chicken breast(500g-700g)
- 2-3 portions of cinnamon
- 10 cloves of garlic
- 2 teaspoons of fenugreek seeds
- 1 cup of rice
- 1 cup of thick milk
For the coconut chutney/paste(thovayal)-this should be made greater highly spiced.
- 1 cup of grated coconut]
- 2 green chillies
- 1 teaspoon minced ginger
- 5 cloves of garlic
- 2 teaspoons of chilli flakes
- 3 shallots(no longer Bombay onions)
- 2 teaspoon of tamarind juice
- Salt to season
Instructions
Making the coconut chutney/paste(thovayal).
- Place all the aspect in a grinder and blitz till you have a first-rate paste, season with salt if vital, vicinity it in a box and refrigerate until you use. You also can make more and refrigerate however use it within 3 days.
Making the rice and hen kanji(congee).
- Have all of the substances prepared and prepared to make the kanji(congee).
- Wash the rice and chicken breast(the entire fowl) and set apart.
- Use a large pan, because the quantity of the congee increases whilst the rice is cooked and coconut milk is delivered.
- Place the pan over medium warmth and pour in the oil, add the sliced onions, turmeric, pandan leaves, cinnamon and shredded carrots.
- Cook for two-three mins until all of the ingredients flip soft whilst the onion slightly brown.
- Pour in water, add garlic, fenugreek seed and chook breast into the pan(see notes above on including chook to the kanji). Season with salt and prepare dinner over medium heat.
- Pour in water, add garlic, fenugreek seed and chook breast into the pan(see notes above on including chook to the kanji). Season with salt and prepare dinner over medium warmth.
- Once you’ve eliminated the fowl breast from the pan, let it cool for a couple of minutes then shred(if it's miles still warm use two forks to do this fast).
- Add the shredded chicken to the cooking rice and allow it simmer till water is reduced by way of half. Using a timber spoon mash the rice a little to break the grains.
- Pour in skinny coconut milk and gradual-simmer over low warmness for 15 mins, followed by using thick coconut milk, after you add coconut milk(both skinny and thick), at no point must you allow it boil however continue to gradual-simmer over low heat for another 10 mins. Take a look at for seasoning of salt and right away get rid of the pan from direct warmth or the porridge will continue to prepare dinner within the remaining heat and thicken.
- If you discover the porridge nonetheless too thick, pour half of cup of water.
- Add thovayal or deep-fried and pro onions and garlic crispies, serve heat.