Cut carrots length wise into quarters and wash the amaranth leaves. Melt butter and roast some chicken pieces in it. Sprinkle some red chilly powder and turmeric as the chicken cooks on high heat. Once the chicken gets a nice crust remove it and keep separately.
In the butter filled with the flavors from the chicken roast the carrots and some large green peppers. Do not remove the seeds from the chilies as that is the heat for this dish.
Once a slight charring starts add the amaranth leaves and cook till they are wilted. Add coconut milk and bring back the chicken into the pan. Season with salt and cook on low heat for about 15-20 mins.
A power packed lunch for the start of the week. Enjoy…