Ingredients:

Chicken - 150 gms boneless, cut into chunks

Oil - 2 tblspn

Onion - 1 thinly sliced

Carrot - 1 sliced

Apple - 1 thickly sliced

Chicken stock or water - 1 cup

Apple juice - 1 cup

Mustard paste - 1 tblspn

Fennel Seeds - ¼ tblspn

Cornflour - 1 tblspn

Chilly flakes - ½ tblspn

Salt and Pepper for taste

Potato - 1 peeled and cut into big wedges

Green Lettuce - 2-3 leaves

Milk - 4-5 tblspn

Butter - 3 tblspn

Salt and Pepper

Directions:

1. Heat oil in a pan. Add the onion and saute on low medium heat till the onion turns soft.

2. Add the chicken and cook on medium heat till the chicken is no longer pink in colour which might take around 5 mins.

3. Add the apple and carrot and saute for a min. Add the chicken stock, apple juice, mustard paste and the fennel seeds.

4. Cover the pan and cook for around 10-15 mins.

5. Meanwhile pressure cook the potatoes for 2-3 whistles and let the pressure release by itself. Now drain the potato and mash it well.

6. Add milk, green lettuce, butter, chilly flakes, salt and pepper for taste and mix well.

7. Next take out the chicken, apple and the carrots from the pan and layer it in a microwave safe pan or bowl. Set aside.

8. Next mix the cornflour with 1 tblspn water and pour it in the pan and bring it to boil stirring continuously to avoid forming lumps.

9. Cook till it thickens. Now pour this over the chicken.

10. Next layer the mashed potato Topping over the chicken, spread it all over covering the chicken nicely.

11. Now microwave on high for 5-7 mins. Keep an eye from 4 mins onwards. Serve hot with rice or any bread of your choice.

Bon Appetit!