Amarnath Chicken

Few words of knowledge :)

Amaranth is a leaf vegetable and grain that has been eaten for centuries all over the world. Amaranth seeds have been used since ancient times in Central and Latin America and in the countries of the Himalayas. Amaranth leaves are used across Asia.

Red amaranth is also known as Chinese Spinach.  It shares no familiar ties to spinach, but it shares a similar taste.  Both stems and leaves have a slightly rough texture but are completely edible.  The leaves can be eaten raw as a salad green, though it is most commonly cooked, either by quickly stir frying the green, tossing some of the chopped leaves into a soup, or adding steamed and chopped amaranth greens as an ingredient in sauces.

Amaranth greens are believed to help enhance eyesight.  It is also loaded with with vitamins A and C, and iron, calcium and quite a bit of protein for a leafy green.

Hmmm, done with the knowledge thing, here is why I am using these vegetable(or shall I say leaves!). In this recipe, I have used both the red & green Amarnath leaves. The aroma as well as the taste, both are too tasty  to leave a single drop of the gravy.

Hope to get some feedback if you like the recipe :)

Here's the recipe I have used. 

Ingredients:

500gm chicken, peeled the skin

100 grams of Amarnath leaves, soaked in warm water, blended in a blender

1 large onion, chopped

1 large potato, cut into 8 pieces

5 cloves of garlic, chopped

cooking oil

1 tbs coriander powder

1/2 tea spoon cumin powder

1/2 teaspoon chilly powder

1tbs turmeric powder

salt

Method:

1. Heat oil, add chopped garlic, chopped onions & saute until the onion becomes soft.

2. Add potato pieces, Amarnath paste. Saute for 4-5mins.

3. Add turmeric powder, cumin powder, coriander powder, chilly powder & salt. Simmer on low flame. 

4. Add the chicken pieces. Higher the flame. After 5min, add water. Cook on medium fire until chicken is soft & desired amount of gravy is there.

5. Serve with rice, pulao or roti.