Chicken & Carrot Oats Recipe – Easy Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chicken & Carrot Oats Recipe – Easy Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, wholesome meals that don’t take forever to make. This Chicken & Carrot Oats recipe is exactly that – a warm hug in a bowl, packed with flavour and goodness. I first stumbled upon this when trying to sneak more veggies into my family’s diet, and it quickly became a favourite! It’s a little different, a little unexpected, but trust me, it just works.

Why You’ll Love This Recipe

This isn’t your typical oats porridge! It’s a delightful fusion of Indian flavours with the heartiness of oats. It’s quick to prepare, incredibly nourishing, and perfect for a light lunch or a comforting dinner. Plus, it’s a fantastic way to use up leftover chicken. Honestly, it’s a winner on all fronts.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 100g skinless and boneless chicken cubes
• ½ cup oats (rolled oats work best!)
• ¼ tbsp ginger-garlic paste
• 1 tbsp peppercorns
• 1 bay leaf
• ½ tbsp pepper powder
• 1 carrot, peeled and cubed
• 1 onion, finely sliced
• 1 tomato, chopped
• 1 green chili, chopped (adjust to your spice preference!)
• ½ tbsp garam masala
• 1 tbsp minced coriander leaves
• 2-3 fresh mint leaves
• 2 cups chicken broth, water, or vegetable stock
• Salt, as per taste
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Oats in Indian Cooking: Oats aren’t traditionally an Indian ingredient, but they’re becoming increasingly popular for their health benefits. They add a lovely texture and absorb all those wonderful flavours beautifully.
• Garam Masala: Garam masala blends vary regionally in India. Feel free to use your favourite brand or even make your own! It really adds that authentic Indian warmth.
• Broth Choice: I usually use chicken broth for extra flavour, but water or vegetable stock work just as well, especially if you’re looking for a lighter option. Using stock really elevates the flavour though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken tender. Pressure cook the chicken cubes with the carrots, salt, bay leaf, and peppercorns in 3 cups of water for 2 whistles. Once done, drain the chicken and definitely reserve that broth – it’s liquid gold! Shred the chicken and set it aside.
2. Now, heat the oil in a pan over medium heat. Add the sliced onions and sauté until they turn translucent and lovely. Then, toss in the ginger-garlic paste and fry for about a minute until fragrant.
3. Add the chopped tomatoes and green chili to the pan. Cook until the tomatoes soften and break down a bit – usually around 5-7 minutes.
4. Time to bring it all together! Stir in the shredded chicken and carrots. Give it a good mix to coat everything in that flavourful tomato base.
5. Pour in the reserved broth (remember that liquid gold?). Add the coriander, mint, salt, garam masala, and pepper powder. Let it simmer for 4-5 minutes, allowing the flavours to meld.
6. Finally, add the oats and cook for another 3-4 minutes, or until the oats reach your desired consistency. I like mine slightly creamy, but you can adjust it to your liking.
7. Serve hot, garnished with a squeeze of lemon juice. It just brightens everything up!

Expert Tips

• Don’t overcook the oats! They’ll get mushy. Keep an eye on them and stir frequently.
• If the mixture gets too thick, add a splash more broth or water.
• For a richer flavour, you can add a teaspoon of ghee (clarified butter) along with the oil.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use vegetable broth. Easy peasy!
• Gluten-Free: Just make sure you’re using certified gluten-free oats.
• Spice Level: If you’re sensitive to heat, reduce the amount of green chili or remove the seeds. My friend loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This is a surprisingly good light meal during Navratri or other fasting periods, depending on your dietary restrictions.

Serving Suggestions

This Chicken & Carrot Oats is fantastic on its own, but here are a few ideas to complete the meal:

• A side of raita (yogurt dip) for a cooling contrast.
• A simple salad with a lemon vinaigrette.
• A warm roti or naan for soaking up all that delicious gravy.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a little water or broth to loosen it up.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for babies/toddlers? Yes, but make sure the chicken is very finely shredded and the spices are mild. You can also skip the green chili altogether.
• Can I use steel-cut oats instead of rolled oats? You can, but the cooking time will be significantly longer. Steel-cut oats take around 20-30 minutes to cook.
• What is the best way to shred the chicken for this recipe? I find using two forks works best. If you have a stand mixer, you can use the paddle attachment on low speed.
• Can I add other vegetables like peas or beans? Absolutely! Feel free to add any veggies you like. Peas, beans, or even spinach would be delicious.
• How can I adjust the consistency of the oats? Add more broth or water for a thinner consistency, or cook for a longer time for a thicker consistency.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!