Gongura Chicken with Cranberry Almond Quinoa

Created by Saransh Goila

Gongura Chicken with Cranberry Almond Quinoa

Gongura Chicken with Cranberry Almond Quinoa Prep. Time:

Gongura Chicken with Cranberry Almond Quinoa Chef: Saransh Goila

Gongura Chicken with Cranberry Almond Quinoa Category: Meat & Fish

Ingredients

  • ½ kg Boneless Chicken, curry cut             
  • ½ cup dried cranberries
  • 2 onions, chopped                        
  • 2 tomatoes       
  • 20 gongura Leaves         
  • 1 tbsp ginger Garlic Paste          
  • 1 tsp mustard seeds                    
  • 7 – 8 curry Patta            
  • 2 green Chilli
  • 1 tsp Pepper Powder                                                            
  • 1 tsp spice mix (equal parts of laung, elaichi, and cinnamon)       
  • ½ tbsp turmeric Powder                        
  • Salt to taste
For Quinoa/Amaranth
  • 100 gms Qunioa/Amaranth
  • 2 tbsp chopped dried cranberries
  • 2 tbsp chopped almonds
  • Banana Chips
  • METHOD: - Boil the Qunioa/amaranth for 15 mins. Once done add the cranberries and almonds and mix well. Set aside.

 

Preparation

  1. In a pan heat the oil and add mustard seeds. Once they the mustard seeds start to splutter, add the ginger garlic paste, green chillies, curry patta, and chopped onions.
  2. Sauté until mixture it becomes pink in color. Next, add the gongura leaves, tomato, chicken, and all the ground spices and salt.
  3. Sauté for about 7-8 minutes until the oil is separated from the mixture and the chicken is seared.
  4. Then, add 1 cup of water to the chicken and simmer until it thickens and the masala is thick and of coating consistency; should take approx. 10 mins.
  5. Now to assemble the dish, place the Quinoa in the center and surround it with the Gongura chicken and the banana chips.
Discover more about chef Saransh Goila and what he feels nuts and dried fruits add to an Indian pantry.
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