By Dr. Anju Sodhi (BAMS, ND)

Chicken & Fenugreek Leaves



  • Heat coconut oil and add cumin seeds, coriander powder, garam masala, and red & green chilies 
  • Grind onion, ginger, and garlic in food processor to create a paste 
  • Sauté the spices in oil for a minute, and then add the paste
  • Sauté on low heat for 8 to 10 
  • Add chopped tomato and salt: sauté for 2 to 3 min
  • Add chicken and sauté for 10 minutes
  • Add chopped fenugreek leaves and cook 5 to 10 minutes
  • Serve with quinoa 
Chicken & Fenugreek Leaves recipe
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