Chicken Methi Stir Fry

Prep Time 35

Cook Time 35

Course Breakfast, dinner|lunch

Servings 4

Calories 226 kcal

500 gmd Chicken boneless chopped in medium size pieces and boiled
Fenugreek Leaves washed and chopped-1 cup
1 Onion,large finely chopped
3-4 Garlic cloves chopped
1 tsp Ginger grated
½ tbsp Flax seeds
½ tsp Cumin seeds/Jeera
1 tsp Red Chilli powder/adjustable
½ tsp Turmeric powder/Haldi
1 tsp Garam masala powder
1 tbsp Fresh coconut grated
Lemon juice-to taste
2 tbsp Oil
Salt- to taste to taste
*To enhance the flavour of the dish 2 tsp of kasuri methi can be added with fenugreek leaves .

In a pan, heat the oil, then add the flax seeds and cumin seeds and let them sputter.
Toss in the chopped onions and fenugreek leaves and stir well to incorporate.
Stir in the red chilli powder, turmeric powder, and garam masala powder until thoroughly combined. Cover and cook for 3-5 minutes.
Combine the boiled chicken pieces and grated coconut and mix well.
Add water to achieve the required consistency, reduce the heat, cover, and cook for 2-3 minutes.
Remove from the heat, stir in the lemon juice, and serve immediately with your favourite millet chapati..

Highlights

Chicken is rich in proteins, niacin, selenium, and phosphorus.
Flax seeds provide immune-boosting and brain-protective omega 3 fatty acids, which improve the quality of this quick and healthy recipe.
Fenugreek leaves' high soluble fibre content slows digestion and glucose absorption, resulting in a slower rate of digestion.
Coconut's manganese and antioxidants may help strengthen your immune system and minimise inflammation.

NUTRIENT VALUES PER SERVING