Poached Chicken Breast with Pumpkin Mash

Poached Chicken Breast with Pumpkin Mash

By Chef Vicky Ratnani

From Health Mange More

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Chicken breasts poached in flavoured water and served with spiced pumpkin mash

Ingredients

Skinless and boneless chicken breasts 2
Pumpkin puree ¾ cup
Fennel seeds (saunf) 1 tsp
Green cardamoms 5 to 6
Cumin seeds 1½ tsps
Black peppercorns 1 tsp
Turmeric powder ¼ tsp
Fresh rosemary sprigs 2
Medium onion, halved horizontally 1
Leek 1 inch
Medum carrot 1
Salt to taste
Black peppercorns, crushed to taste
Oil 1 tsp
Mustard seeds 1 tsp
Carom seeds (ajwain_) ½ tsp
Asafoetida (hing) ¼ tsp
Curry leaves 8 to 10
Coconut milk 4 tbsps
Micro greens for garnishing
Walnut kernels 1 to 2

Methods

Dry roast fennels seeds, cardamoms, 1 tsp cumin seeds and peppercorns in a non-stick pan till fragrant.
Add turmeric powder and 1 cup water, simmer for a minute.Add fresh rosemary and onion, simmer for 2-3 minutes.
Roughly chop leek into thick strips and add. Halve carrot vertically and add along with salt and crushed peppercorns and let it simmer. Add chicken breasts, cover and poach for 10 minutes.
Heat oil in another non-stick pan. Add mustard seeds and let it splutter. Add carom seeds, asafoetida and remaining cumin seeds and saute for 15 seconds.
Add curry leaves, 2 tbsps coconut milk, pumpkin puree, crushed peppercorns and salt, mix well and cook till thick.
Add remaining coconut milk to the chicken, mix lightly and cook for 2-3 minutes.
Spread a ladleful of pumpkin mash in a shallow serving plate. Place the poached chicken on it along with onion, carrot and leek. Pour the sauce on top and garnish with micro greens. Grate walnuts on top and serve immediately.

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