Beetroot Rice with Fiery Chicken Kondattam

Ingredients

• 500 g Chicken Breast (cut into pieces)
• 2 tbsp Chili Powder (for marinade)
• 2 tbsp Cornstarch (for marinade)
• 2 Table Salt (to taste)
• 1 tbsp Garlic (crushed; ginger-garlic paste)
• 3 tbsp Coconut Oil (for frying)
• 2 tbsp Cashews (whole)
• 1 tsp Black Mustard Seeds (whole)
• 1 tsp Cumin (whole seeds)
• 3 Green Chili (slit)
• 2 Beet (grated)
• 2 cups White Rice (cooked)
• 1 cup Cilantro (chopped)
• 4 Dried Red Chili (whole, for tempering)
• 2 Curry Leaves (fresh)
• 1 Red Onion (thinly sliced)
• 1 tsp Red Pepper Flakes (crushed)
• 2 tbsp Ketchup (tomato ketchup)
• ½ cup Water (for sauce)
• 2 Papadum (fried)
• 1 Asafoetida (pinch)

Instructions

1. 1

   In a bowl, combine chicken pieces with chili powder, cornstarch, salt, and ginger-garlic paste. Mix well and set aside to marinate.

2. 2

   For the Beetroot Rice: Heat coconut oil in a pan. Add mustard seeds, urad dal (implied), and cashew nuts. Sauté until golden.

3. 3

   Add cumin seeds, asafoetida, green chilies, and curry leaves. Sauté briefly.

4. 4

   Add the grated beetroot and salt. Cook until softened.

5. 5

   Stir in the cooked rice and mix until fully combined and red. Garnish with cilantro.

6. 6

   For the Chicken Kondattam: Deep fry the marinated chicken pieces until cooked through and crispy. Set aside.

7. 7

   In the same pan, heat a small amount of oil. Temper with dried red chilies and curry leaves.

8. 8

   Add sliced onions and sauté until caramelized. Add chili flakes and more chili powder.

9. 9

   Stir in the tomato ketchup and a splash of water to create a thick sauce.

10. 10

    Add the fried chicken to the sauce and toss to coat completely.

11. 11

    Serve the Beetroot Rice with the Fiery Chicken Kondattam and fried papadum.