300g chicken fillets, cubed
1 teaspoon dhana-Jeeru (Cumin) powder
½ teaspoon white pepper
5 tablespoons of fat (I used 2 tablespoons butter and 3 tablespoons oil)
½ onion, finely chopped
1 cinnamon stick
¼ teaspoon Jeeru (Cumin) seeds
1 teaspoon crushed red chilli
Pinch of Elachi (cardomom)
1 heaped tablespoon ginger-garlic
1.2 litres boiling water
3 tablespoons Knorr thick vegetable soup mix
1 teaspoon salt
1 tablespoon sugar
¾ can coconut cream
3 spring onions, sliced
handful of coriander, chopped
1. Mix the chicken with the dhana-Jeeru (Cumin) and white pepper. Place in the fridge to marinate for a little while.
2. In a large, deep pot, heat up the butter/oil. Add the onion, cloves, cinnamon stick, red chilli, Elachi (cardomom) and Jeeru (Cumin) seeds.
3. When the onion starts browning around the edges, add the ginger-garlic. Cook until aromatic, then add the chicken. Cook until chicken is no longer pink.
4. Now add the boiling water, milk, vegetable soup powder, salt and the sugar. Turn the heat down so that the soup is simmering; cover and simmer for one and a half hours. Check every 20 minutes to make sure the soup does not boil dry.
5. After 90 minutes of cooking time, pour in the coconut cream and simmer for about 15 minutes. Add more salt if necessary.
6. Add the sliced spring onions and simmer for 5 minutes, then turn off the heat and sprinkle with the coriander leaves. Cover and set aside while you prepare the accompaniments.
Serve these in bowls around the main soup bowl, for guests to take how much they please.
- fried samoosa pur (about 3 cups)
- spaghetti (150g), cooked al dente
- sliced onions, deep fried until crispy.
- fresh crushed red chilli, loosened up with a little oil
- more chopped coriander leaves
- more sliced spring onions
INFO / TIPS / CREDITS
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