Preparation Time: 100 min.
Ingredients:
- 500g of Chicken
- 200g of Onion
- 150g of Mushroom
- 2 Green Chillies
- 4 cloves of Garlic
- 100g of Capsicum
- 200g of Cabbage
- 300g of Potatoes
- 50g of Ginger
- 300g of Chicken Liver
- 150g of Prawns
- 200g of Rice Flour
- 50ml of Vegetable Oil
- 30ml of Soya Sauce
- 20ml of Vinegar
- 50g of Mayonnaise
- 1 tsp of Baking Powder
- 2 Eggs
- 100g of Cheddar Cheese
- 100g of Butter
- 150g of Tomato
- 100g of Red-Sauce
Kitchen Tools
Needed:
- Oven
- Blender
- Pressure Cooker
Instructions:
- Preheat the oven to 180°C (350°F).
- Peel and chop the potatoes into small cubes and boil them in the pressure cooker for 10 minutes until tender. Drain and set aside.
- In a blender, combine the boiled potatoes, garlic, ginger, and a bit of vegetable oil to make a smooth paste.
- In a pan, heat the remaining vegetable oil over medium heat. Add chopped onions, and sauté until translucent.
- Add the chopped mushrooms, capsicum, and green chillies to the pan and cook for another 5-7 minutes until soft.
- Stir in the chopped chicken and chicken liver, cooking until everything is browned and cooked through.
- Add in the prawns, cooking until they turn pink and opaque.
- Mix in the boiled potato paste, soya sauce, vinegar, and mayonnaise. Mix well.
- In a separate bowl, combine rice flour, baking powder, and grated cheddar cheese. Add this mixture to the chicken mixture and stir until well combined.
- Transfer the mixture into a greased baking dish, smoothing the top with a spatula.
- Slice the tomatoes and layer them on top of the mixture.
- Melt butter and drizzle it over the top, ensuring even coverage.
- Bake in the preheated oven for 30-40 minutes or until golden brown and cooked through.
- Serve hot with a drizzle of red sauce on top.
Macros:
- Total Calories: 950kcal
- Carbs: 85g
- Proteins: 90g
- Fats: 50g