Pairing leafy greens with meat is nothing new in Bengali kitchens, but chicken cooked with lal shak (red amaranth) is still unusual for many. Beyond the monotonous everyday jhol or bhuna, this dish brings variety in taste as well as extra nutrition.

Red amaranth, full of iron and vitamins, and protein-rich chicken combine into a dish that is healthy and a real pleasure with rice. Made with simple ingredients in the home style, lal shak chicken could be a new addition to your daily cooking.

First clean and cut the red amaranth and drain it. At the same time, cut the chicken into pieces of the size you like and clean it. Heat oil in a pan and fry chopped onion until light brown. Add all the spices and keep cooking until the oil separates from the masala. Now add the chicken, stir well, cover and cook on a medium flame for 10 minutes.

When the meat is nearly done, add the red amaranth. The greens will soon release water. Keep it covered and stir from time to time, adding a little water if needed. When the meat and greens have come together and the gravy has reduced somewhat, add garam masala powder and green chillies, cook for 2 to 3 minutes and turn off the heat. Your lal shak chicken is ready; serve it with hot rice or roti.

Source: Jagonews24. First published in Bengali on The Agro News.