Chicken Porridge (kanji)😋
I love a good rice Porridge. I have been trying out many recipes and adding a little twist to make it Slightly spicy and may be a bit more flavourful and I’m guessing I’ve finally got there.
Unlike back at where Porridge is made literally everyday during the month of Ramadan for iftar, we only have it occasionally only because not everyone at home expect for me and sometimes the husband has a bowl and enjoys it🙂.
It’s not a biggy to make, super healthy and is quite filling.
2 – 3 pieces of chicken ( preferably bone in)
1 cup rice ( I used basmati rice)
3 – 3 1/2 cups water
4 cloves Garlic crushed ( just 1 tap)
A piece of Ginger crushed
1 inch stick cinnomon
1 tsp salt
Add the above ingredients together and cook until rice is soft and chicken is completely cooked.
You can add more water if you feel like the mix is too thick.
Once done, I generally take out the peppercorn cardamom cloves and cinnomon. (This way you would’ve bite in to it while having the porridge).
Now shred the chicken and keep it aside.
For the masala:
1 tbls oil or Ghee ( I used ghee)
1 onion chopped
1/2 tomato Chopped
1 -2 green chillies chopped
1/2 tsp chillie powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp curry powder
A good bunch of cilantro chopped
1/2 cup Thick coconut milk
Salt to taste
In a pan add the ghee, onion, tomatoes, greenchillies and cook until the onion is translucent.
Add the spices, the shredded chicken and cook until all ingredients incorporate well.
Add the chopped cilantro and mix.
Add the rice and mix well.
Finally add the coconut milk. You can add more if preffered. ( I do sometimes because I don’t like my Porridge too thick)
That’s it. All done❣️