Chicken Soup Curry

Chicken Soup Curry

Best combination Rice / Rotis !!!!

Serves: 3

You will need

1 tablespoon oil
2 cloves
1 cinnamon stick
2 cardamoms
1 onion, finely sliced
3/4 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 tablespoon (15 ml) ginger - garlic paste
300 g chicken pieces with bone (or leftover chicken pieces)
1 cup (200 ml) water
1/2 teaspoon salt (or to taste)
2 tablespoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).

Wash and clean chicken pieces.

Heat oil in a pressure cooker. Add cloves, cardamoms and cinnamon. Fry on a low heat till fragrant.

Add finely sliced onions and fry till golden color and crisp on a low to medium heat.

Add diluted spice mix. Stir well for 2 - 3 minutes until the raw smell goes and well blended with onions.

Add ginger - garlic paste and mix well for 2 - 3 minutes.

Add chicken pieces, salt to taste and 1 cup (200 ml) water. Mix all the ingredients well.

Close cooker. Bring to full pressure on high heat for 4 whistles. Switch off the heat. Allow the cooker to cool naturally.

Open the cooker. Add chopped coriander leaves. Stir gently. Serve hot with Rice / Rotis.