Chicken Carrot Kums / Chicken Carrot Cake

Chicken Carrot Kums is a savory cake usually made as a Ramadan iftar snack. It is simple to make and light for your tummy. The combined flavor of the chicken and carrot gives a stupendous feeling for this cake and a healthier one especially for the kids who hesitates carrot. I should say this should be at least a one time try for everyone of you and and am sure you will keep on making it.

Chicken Carrot Kums / Chicken Carrot Cake

Preparation Time : 45 minutes

Ingredients:-

For Batter
Bread - 4 slices
Milk - 1 cup
Eggs - 4
Oil - 1 tbsp
All Purpose Flour - 1 tbsp
Pepper -1/4 tsp
Salt

To Cook Chicken:
Chicken breast piece – 1 big (200 g to 250 g)
Turmeric Powder – ½ tsp
Chili powder – ½ tbsp.
Oil- 2 tsp
Salt

For Masala:-
Onions – 3 (medium to large onions), if small size, make it 4
Garlic – 4 crushed
Ginger – 1 to 2 inch crushed
Green chilies – 2 finely chopped
Turmeric Powder – ½ tsp
Garam Masala Powder – ½ tsp
Coriander leaves – ¼ cup
Lime juice - ½ tsp (optional)

Other Ingredients:-
Carrot - 1 big (shredded)
Coriander leaves - 1 handful (chopped)
Ghee - 1 tbs

1. Cooking the Chicken

a. Mix the chicken with salt, turmeric and chili powder. 

b. In a saucepan, add oil, add chicken mix and cook on medium heat covered. 

c. Make sure to turn the chicken at times until the chicken is done and all the excess liquid is absorbed. 

d. Shred these chicken once cooled and keep aside. 

2. Preparing Masala 

a. In the same sauce pan, add onion, saute till it’s translucent, add ginger, garlic, green chilies, and mix well till the raw smell disappears. 

b. Add turmeric powder and Garam Masala, saute for few more seconds.

c. Add shredded chicken and lime juice(if using) to this; 

d. Mix well and simmer for about 5 minutes. 

e. Add chopped coriander leaves and stir well. Off the flame.

3. Prepare Batter

a. In a blender, blend all the ingredients under for batter, adjust the salt. Keep Aside

4. Layering and preparing the cake

a. In a wide non-stick pan, add ghee and swirl the pan so that the ghee is spread to every sides and corner of the pan.

b. Pour one third of the batter to the pan as the base. Spread evenly.

c. Spread one third of chicken masala, shredded carrot and coriander leaves over it.

d. Pour again some more batter and top with remaining chicken masala, carrot and coriander leaves (Make sure to reserve some chicken masala, carrot and coriander leaves for the topping.)

e. Spread the remaining batter over the chicken and carrot and top with the reserved chicken masala, carrot and coriander leaves.

f. Close the lid and let it cook in very very low flame for about 15 minutes.

g. No need to flip. But in case you feel to, you can flip and cook the top side also for 2 to 3 minutes.

Notes:-

1. The Layering can be made in a baking dish and can be baked as well @ 170 deg Celsius for 15 to 20 minutes or until a skewer comes out clean.

2. The layers can be increased or decreased as per you choice. You can even make it in one layer or 2.