Chicken Shorba with Rice
Ingredients
Instructions
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Heat oil in a cooking pot on a medium temperature
Cooking oil should not burn neither smoke. -
Add finely chopped onions
Fry them on medium heat until golden brown. -
Add ginger garlic paste and sauté for 2 mins
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Add red chilli powder, turmeric powder, cumin seeds, coriander powder, crushed fennel seeds, cloves, black peppercorns and green cardamom
Add all dry ingredients except salt and garam masala powder at this step and fry (roast) for about 30 seconds on medium heat. -
Next, add in chopped tomatoes and cover the cooking pot for 2 mins to soften them
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Once the tomatoes release moisture, fry the masala on medium heat until the water evaporates.Â
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Blend the prepared masala using a hand or jug blender.
Turn the heat off completely and no additional water needed for blending. -
Once blended, turn the heat on medium and start frying (roasting) again until the cooking oil separates.Â
This can take from 7-8 minutes (approximately) -
Add chicken, potatoes in the same pot with masala and fry on medium high heat. Keep stirring gently and regularly so the masala doesn't stick to the base.
Potatoes and chicken will release water, cook on medium high heat until all this water evaporates and oil separates. -
Stir and fry for another 5 minutes.
Add dry fenugreek leaves (optional) -
Pour 3.5 mugs of lukewarm water. Mix and bring to boil.
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Once the boiling starts, reduce the heat to medium low, cover and let the curry (shorba) simmer slowly for about 25 minutes.
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Let it rest for 10 minutes before serving with homemade chapati, nan bread or plain white boiled rice.
Garnish with garam masala powder and fresh coriander.
