Chicken Haleem
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Ingredients
- 600 g chicken thigh fillets
- 150 g bulgur wheat
- 75 g red split lentils
- 50 g split green moong dal
- 2 onion, sliced
- 3 tbsp ghee
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 lemon
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 555 kcal
- Protein
- 43.3 g
- Carbohydrate
- 47.5 g
- of which sugars
- 5.8 g
- Fat
- 18.5 g
- of which saturates
- 8.5 g
- Fibre
- 11.8 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the bulgur wheat, red split lentils and split green moong dal in a large pan with 1.2 litres water, bring to the boil, then reduce to a simmer.
- 2
Melt the ghee in a separate pan and fry half the onions with the garlic cloves and fresh ginger for 5 minutes until softened, then stir in the ground turmeric and chilli powder.
- 3
Add the chicken thigh fillets to the spiced onions and cook for 5 minutes, turning, until the outside is sealed, then tip the whole lot into the lentil pan.
- 4
Simmer gently for 50-60 minutes, stirring often and breaking up the chicken with a wooden spoon, until it shreds apart and the mixture is a thick, smooth porridge with no pink chicken remaining; add a splash more water if it gets too thick.
- 5
Meanwhile, fry the remaining onions in a little ghee until deep golden and crisp for a garnish.
- 6
Season the haleem to taste, ladle into bowls and top with the crispy fried onions, a squeeze of lemon and the fresh coriander.
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