Chicken Shorba
Warm, comforting and packed with rich, aromatic flavours, Chicken Shorba is a nourishing curry that's perfect for cosy meals, family dinners or when you're craving something wholesome and satisfying.
Ingredients
- 750 g Chicken
- 50 ml Oil
- 2 Cinnamon Sticks
- 1/2 tsp Black Peppercorns
- 1 Black Cardamom
- 2 Onions finely sliced
- 1 tbsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 tsp Green Chilli Paste
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Chilli
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Salt
- 1 tbsp Dried Fenugreek Leaves
- 3 Tomatoes puréed
- 1 litre Water
- 1 handful Coriander finely chopped
Instructions
- Heat the oil in a large saucepan over a medium heat.
- Add the cinnamon sticks, black peppercorns and black cardamom. Fry for 1 minute until fragrant.
- Add the sliced onions and cook for 5–6 minutes, stirring regularly, until golden brown.
- Stir in the ginger paste, garlic paste and green chilli paste. Cook for 1–2 minutes until the raw aroma disappears.
- Add the chicken and cook for 6–8 minutes, stirring occasionally, until lightly browned on all sides.
- Stir in the spices and dried fenugreek, mixing well so the chicken is evenly coated. Cook for 3–4 minutes.
- Add the puréed tomatoes and cook for 4–5 minutes, stirring occasionally, until the tomatoes have reduced and the oil begins to separate around the edges.
- Pour in the water and stir well. Bring to the boil, then reduce the heat to a gentle simmer.
- Cover with a lid and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
- Stir in the chopped coriander and simmer for a further 1 minute.
- Serve hot with naan or rice.
Nutrition
Calories: 357kcalCarbohydrates: 13gProtein: 19gFat: 26gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 68mgSodium: 687mgPotassium: 539mgFibre: 4gSugar: 5gVitamin A: 1207IUVitamin C: 19mgVitamin D: 0.2µgCalcium: 78mgIron: 2mg
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