This soup is a combination of authentic Indian flavours that work very well together.
|1||Package (2 pieces) Mina™ Boneless Skinless|
|Chicken Breasts, cut into ½” (1 cm) pieces Salt and pepper|
|1 tsp||(5 mL) Freshly grated ginger|
|3||Cloves garlic, minced|
|1.5 tsp||(7 mL) Ground coriander|
|1 tsp||(5 mL) Ground cumin|
|.25 tsp||(1 mL) Cayenne pepper|
|.25 tsp||(1 mL) Turmeric|
|1 tsp||(5 mL) Hot curry powder|
|2 tbsp||(30 mL) Vegetable oil|
|.5||Onion, finely chopped|
|7 tbsp||(105 mL) Chickpea flour (gram flour), sifted|
|6.5 cups||(1.625 L) Vegetable or chicken broth|
|1||Apple, peeled, cored and diced|
|3 tbsp||(45 mL) Lemon juice|
|Chopped fresh cilantro|
COMBINE chicken with salt, pepper, ginger, garlic, coriander, cumin, cayenne, turmeric, and hot curry powder. Cover and marinade in the refrigerator for at least 30 minutes and up to 4 hours.
HEAT oil in a large pot over medium-high heat. Add chicken and onion and cook for 3-4 minutes or until lightly browned. Sprinkle in chickpea flour and cook, stirring for 2-3 minutes. Gradually stir in broth and apple. Bring to a boil. Reduce heat and simmer covered for 15-20 minutes stirring occasionally. Season with salt and pepper to taste. Stir in lemon juice and serve hot. Garnish with fresh cilantro.
Add a dollop of yogurt to the soup just before serving for creaminess.
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