SEMOLINA CHICKEN PORRIDGE

A:

Oil for cooking

Pinch of mustard seeds

Pinch of cumin seeds

B:

2 shallots sliced

2 pips garlic sliced

1 small piece of ginger sliced

1 green/red chilly sliced

Some curry leaves

C:

100 gm chicken meat sliced

1 tomato chopped

50 mixed vegetables

(I use frozen mixed vegetables)

3-5 cups water or more

Salt to taste

50 gm semolina

¼ tsp pepper powder

Pinch of garam masala

FOR GARNISHING:

Crispy fried shallots

Spring onion chopped

METHOD:

Heat up oil fry A, add in B & fry until

light brown.

Add in chicken pieces, tomato, vegetables

stir-fry for few minutes until tomato is soft.

Pour in water, add salt, pepper cover & cook.

Once it start to boil add garam masala, semolina

little by little, keep on stir until no lumps are form

& semolina is cooked (can add more water if the

porridge is thick).

Garnish with spring onion & fried shallots.

Serve hot with any side dish of your choice. 

NOTE:

Chicken can be replaced with vegetarian meat.