Chicken Shorba with Rice

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Prep Time 10 mins

Cook Time 45 mins

Rest Time 10 mins

Total Time 1 hr 5 mins

Difficulty: Beginner

Servings: 6

Calories: 120 kcal

Best Season: Suitable throughout the year

Ingredients

2 medium onions (Recommended pink Bombay onions for an authentic curry taste)
2 large tomatoes (finely chopped)
1 fresh green chilli
1 tbsp garlic paste
1 tbsp ginger paste
6 tbsp cooking oil
1 - 1.2 kg chicken (cut in curry pieces)
6 baby potatoes (peeled & cut into halves)
1 tbsp salt (recommended Himalayan pink Pakistani salt for health benefits)
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin seeds
1/4 tsp black peppercorns
4 cloves
3 green cardamoms
1 tsp crushed fenugreek seeds
1/2 tsp garam masala powder
2 tsp fresh chopped coriander leaves (for garnishing)

Instructions

1
Heat oil in a cooking pot on a medium temperature
Cooking oil should not burn neither smoke.
2
Add finely chopped onions
Fry them on medium heat until golden brown.
3
Add ginger garlic paste and sauté for 2 mins
4
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.
5
Next, add in chopped tomatoes and cover the cooking pot for 2 mins to soften them
6
Once the tomatoes release moisture, fry the masala on medium heat until the water evaporates.
7
Blend the prepared masala using a hand or jug blender.
Turn the heat off completely and no additional water needed for blending.
8
Once blended, turn the heat on medium and start frying (roasting) again until the cooking oil separates.
This can take from 7-8 minutes (approximately)
9
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.
10
Stir and fry for another 5 minutes.
Add dry fenugreek leaves (optional)
11
Pour 3.5 mugs of lukewarm water. Mix and bring to boil.
12
Once the boiling starts, reduce the heat to medium low, cover and let the curry (shorba) simmer slowly for about 25 minutes.
13
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.

Keywords: Chicken salan, chicken shorba, shorba chawal, murgh shorba, chicken curry, chicken with rice, simple chicken curry, shorba rice, shorba chawal

Read it online: https://saltpepperandmasala.com/recipes/chicken-shorba-with-rice/

Sara Chaudhry

Discover the Flavors of India with Sara Chaudhry's Authentic Curry Recipes

Join me on a culinary journey being a curry enthusiastic and home cook. From traditional favourites to my own unique creations, my recipes are sure to delight your taste buds and bring the flavours of India/Pakistan into your home. From velvety kormas to fiery vindaloos, my easy-to-follow recipes and expert tips will help you create delicious, authentic curries that will impress your friends and family. Whether you're a seasoned cook or a beginner, My passion for curry will inspire you to experiment with new flavours and techniques.