Oil 1 tablespoon
Oats 1 cup
Cumin seeds 1 teaspoon
Bay leaves 3
Garlic crushed 1 tablespoon
Turmeric powder ½ teaspoon
Green chillies finely chopped 2
Black pepper powder 1 teaspoon
salt to taste
Red chilli powder 1 teaspoon
Ginger finely chopped1 tablespoon
Fresh coriander sprigs 6-8
1/2 cup browned onions + for garnishing
Butter 1 tablespoon
Egg white 2
Juice of 1 lemon
Cut chicken into small pieces.
Heat oil in a non-stick pan, add cumin seeds, bay leaves, ginger and garlic and sauté for a minute.
Add green chillies and chicken pieces and mix well.
Add oats, turmeric powder, red chilli powder, black pepper powder and salt and mix well.
Add 2 cups water and mix well. Cook till chicken is done. Finely chop coriander sprigs.
Add browned onions, butter and lemon juice to the pan and mix well. Add coriander leaves and mix well.
Add egg whites and mix well. Cook for 3-4 minutes. Transfer the porridge into a serving bowl, garnish with browned onions and serve hot.