- One cup millet cooked in 2 cups of water. You can use either Proso or Little Millet.
- One chicken breast cut into small pieces.
- Lots of coriander
- Turmeric : 1 teaspoon
- Mustard Oil : 2 Tablespoons
- Apple Cider Vinegar : 2 Tablespoons
- Garlic Paste : 1 Teaspoon
- Olives for Garnish
Do NOT start cooking the chicken until the millet has been cooked and kept ready.
Marinate the chicken pieces with all the ingredients except the millet and olives for about 30 mins.
Heat a thick bottomed dish which has a heavy lid. Once the dish is hot, spread out the chicken without stacking pieces on top of each other.
Cover and cook on high heat for no more than 4 mins.
Open and add the cooked millet. Cover and cook for no more than 8 minutes.
Open and check. The chicken will be nice and tender and the millet will have absorbed all the flavors. If you started cooking the chicken before the millet is ready you will end up overcooking the lean chicken breasts and end up with hard pieces of rubber.
Enjoy a super yummy lunch.
Bonus point. Millet are a rich source Niacin, which is awesome for great skin. They are also gluten free.