INGREDIENTS

2 chicken fillet cut into small cubes
3 tablespoon ghee (Clarified butter)
3 cinnamon sticks
4 peppercorns
3 cloves
1 tablespoon ginger
1 teaspoon garlic
1 teaspoon ground green chili
1 teaspoon white pepper
1 teaspoon black pepper
salt to taste ( dont add to much add after the soup packet has been added )
1 big carrot grated
½ cup chopped dhania (coriander)

5 to 6 glasses water
½ packet knorr thick white onion soup
½ packet knorr thick veggie soup
½ tin cream style corn
250ml fresh cream

METHOD

in a pot add ghee (Clarified butter) the whole spices and ginger garlic and green chili and braise until you get aroma . Add chicken along with salt and peppers , allow this to cook on medium heat for 5 minutes . Add the carrots and cook until chicken as done .also add in the corn now .
Add 5 to 6 glass of water and allow this to boil for 15 minutes . Now mix together the 2 soup flavors and using hot water make a paste first and in that paste add 2 cups water thereafter and pour this to the pot and allow to boil on low for 30 minutes . Add the cream and dhania (coriander) and cook for another 10 minutes . Serve hot

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