You might find the chicken pieces used in this recipe a little surprising. I buy whole chickens from the shop and then cut it myself.
This way I don’t have to deal with badly smashed bones and uneven sizes.
Each chicken gets divided into three portions.
1. Whole Legs
2. Boneless Breasts.
3. Everything left over.
This recipe uses the “everything left over”.
Heat butter and oil. Saute onions, shallots (if available), garlic and green chilies. Add some turmeric and coriander powder. A pinch of nutmeg powder is optional.
Drop in the chicken pieces and add a little water. Some salt.
Pressure cook for one whistle.
When safe, open and add Amaranth leaves, tomatoes and (optional) radish along with its leaves
As soon as the leaves are wilted. Close the pressure cooker without the whistle and switch off the heat.
Let it stay in its own steam for some time. It also helps retain the heat for a longer time.
Serve in a bowl so you can get the best of everything and the lovely soup as well.
Enjoy on a cool evening.
The added bonus is that this is a super low carb dinner with a healthy dose of protein and minerals.