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Bone less chiken pieces   ( cut into small pieces )  –  1 cup

Turmeric powder – 1 spoon

Kutthari  –  1 cup boile

Suji wheat – 1 cup cooked

Shallots  –  1 cup

Turmeric powder – ¼ spoon

Pepper powder –  1 spoon

Salt – as required

Cumin seed powder  –  1/s spoon

Coconut milm  – 1 cup

Ghee – 2 spoon

Curry leaves – as requied

Coriander leaves  –  as required

Egg –  boiled  – 2 nos

Method of preparation

Take the   first mentioned ingredients and cook. Take one pan and heat. Pour ghee and heat. Add chopped onion and curry leaves and saute. Add turmeric powder into it and saute. Then add chicken pieces and little pepper powder and saute well and keep it aside.  then take the cooked rice and wheat  in equal measures and mix well.  Then add the cooked chicken pieces into it and saute well.  After that add coconut milk and heat.  Remember it should not get boiled.  On getting heated add cumin powder and remove it from the stove. take another pan , pour little ghee and heat. Add fry some onions and add it on the prepared kanji. Then chop the coriander leaves and boiled egg and add. Chicken kanji (porridge)  is ready. Can serve hot.