Ingredients

For the Haleem:

1 chicken, cut into small pieces
1 large onion, minced
1 teaspoon coriander
4–5 curry leaves
1 handful fresh coriander
2 tablespoons crushed garlic
1 tablespoon finely chopped green chilli
4 teaspoons coriander powder
1 teaspoon turmeric
Salt to taste
4 cups oats
1 tablespoon ghee

For the Vegaar:

1 tablespoon ghee
1 onion, sliced into rings
1 teaspoon cumin seeds

For the Salad:

½ cup Safari brown vinegar
¼ cup fresh coriander, finely chopped
½ onion, thinly sliced
1 green chilli, thinly sliced
Method

Start by cooking the oats in water until they are completely soft. Once cooked, blend until smooth and set aside.

Next, blend the fresh coriander, garlic and green chilli together to make a paste. Add a little water if needed.

Heat the ghee in a large pot. Add the onion, curry leaves and cumin seeds and braise until the onion has softened.

Add the chicken and the coriander, garlic and chilli paste. Then add the coriander powder, turmeric and one teaspoon of salt.

Cover and allow the chicken to cook thoroughly on a low heat.

Once the chicken is cooked, add the blended oats and allow everything to simmer together. If the Haleem is too thick, simply add a little water until you reach your desired consistency.

Taste and adjust the seasoning. You can add another teaspoon or two of salt if needed.

To Make the Vegaar

Heat the ghee in a shallow pan. Add the onion rings and cumin seeds and braise until golden brown.

Pour the vegaar over the Haleem, stir through and serve.

To Make the Salad

Simply combine the vinegar, coriander, onion and green chilli.

Once the Haleem has been served, add about ½ tablespoon of the salad to each portion. You can add more according to taste.