Murghi Chicken Curry Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A rich and delicious curry soup! Ingredients:
3 1/3 lbs cubed raw chicken |
3 tablespoons ghee |
6 de-seeded cardamom pods, slightly crushed |
2 1/2 cups chopped onions |
1/2 teaspoon turmeric |
2 teaspoons salt |
2 teaspoons black pepper |
2 teaspoons minced fresh ginger |
6 cups hot water |
1 cup cubed butternut squash |
2 tomatoes, grated |
3 tablespoons chopped cilantro |
1 tablespoon chopped parsley |
Directions:
1. In a saucepan heat the ghee over medium high temperature, then sauté the slightly-crushed cardamom pods for 10 seconds.
2. Add the chopped onion and cook for 2 minutes.
3. Add the cubed chicken, turmeric, salt, pepper, and ginger, and sauté until slightly browned, about 5 to 7 minutes, stirring occasionally.
4. Add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally.
5. You can add extra water to achieve desired consistency or flavor, if necessary.
6. Serve with basmati rice, chutney and puri (puffed fried bread).
7. Source: Joanie at Gail’s Recipe Swap.
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