1 year, 11 months ago
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How do I make Indian chicken curry soup?
Few days ago, I was at a friend’s wedding feast. I had missed the earlier part of the wedding because I had to do some important things for the bride. Well, the guests were served a lot of dishes and I did not even know which to choose, so I took the chicken curry soup. The soup was delicious and I want to know if anyone knows a good recipe for the Indian chicken curry soup?
http://www.topchickenrecipes.com/wp-content/uploads/2009/07/indian-chicken-curry-with-tomatoes.gif
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M$1 Answer
Indian Chicken curry soup (A clear chicken soup with chicken pieces.)
The following soup is famous throughout India especially in the south.
The preparation time is 10 minutes, cooking time is 20 minutes and it serves 4.
We have tried the same at our house and i recommend the same.
--quote--
INGREDIENTS
Chicken bones -500 grams
Boneless chicken -125 grams
Onion -1 medium
Garlic - 4-6 cloves
Tamarind -1/2 lemon sized ball
Tomato -1 medium
Curry leaves 16-20
Salt to taste
Turmeric powder -1/2 teaspoon
Red chilli powder -1 teaspoon
Asafoetida -1/4 teaspoon
Gram flour (besan)-2 tablespoons
Coconut, scraped -1/2 cup
Lemon juice -1 tablespoon
---------------------------------
METHOD
Clean and wash chicken bones and boneless chicken. Peel, wash and roughly chop onion and garlic. Soak tamarind in quarter cup warm water; remove the pulp, strain and reserve. Wash and roughly chop the tomato and curry leaves.
Boil the chicken bones in about seven to eight cups water, skim the scum from the surface and simmer for ten minutes. Add roughly chopped onion, garlic, tamarind pulp, tomatoes, boneless chicken, salt, turmeric powder, red chilli powder, asafoetida and chopped curry leaves.
Continue to simmer on medium heat for another fifteen minutes. Remove cooked boneless chicken, cool and chop into bite sized pieces. Blend besan in quarter cup water and mix into the simmering soup. Add scraped coconut, cover and simmer for ten to twelve minutes. Strain soup, pressing the residue well to extract the entire flavour. Reheat the soup, add chopped chicken, adjust the seasoning, mix in lemon juice and serve piping hot.
--end quote--
The following soup is famous throughout India especially in the south.
The preparation time is 10 minutes, cooking time is 20 minutes and it serves 4.
We have tried the same at our house and i recommend the same.
--quote--
INGREDIENTS
Chicken bones -500 grams
Boneless chicken -125 grams
Onion -1 medium
Garlic - 4-6 cloves
Tamarind -1/2 lemon sized ball
Tomato -1 medium
Curry leaves 16-20
Salt to taste
Turmeric powder -1/2 teaspoon
Red chilli powder -1 teaspoon
Asafoetida -1/4 teaspoon
Gram flour (besan)-2 tablespoons
Coconut, scraped -1/2 cup
Lemon juice -1 tablespoon
---------------------------------
METHOD
Clean and wash chicken bones and boneless chicken. Peel, wash and roughly chop onion and garlic. Soak tamarind in quarter cup warm water; remove the pulp, strain and reserve. Wash and roughly chop the tomato and curry leaves.
Boil the chicken bones in about seven to eight cups water, skim the scum from the surface and simmer for ten minutes. Add roughly chopped onion, garlic, tamarind pulp, tomatoes, boneless chicken, salt, turmeric powder, red chilli powder, asafoetida and chopped curry leaves.
Continue to simmer on medium heat for another fifteen minutes. Remove cooked boneless chicken, cool and chop into bite sized pieces. Blend besan in quarter cup water and mix into the simmering soup. Add scraped coconut, cover and simmer for ten to twelve minutes. Strain soup, pressing the residue well to extract the entire flavour. Reheat the soup, add chopped chicken, adjust the seasoning, mix in lemon juice and serve piping hot.
--end quote--
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