Murghi Chicken Curry Soup

Submitted by Julesong

"A rich and delicious curry soup!"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 1511.82 g cubed raw chicken
• 44.37 ml ghee
• 6 de-seeded cardamom pods, slightly crushed
• 591.47 ml chopped onions
• 2.46 ml turmeric
• 9.85 ml salt
• 9.85 ml black pepper
• 9.85 ml minced fresh ginger
• 1419.54 ml hot water
• 236.59 ml cubed butternut squash
• 2 tomatoes, grated
• 44.37 ml chopped cilantro
• 14.79 ml chopped parsley

directions

1. In a saucepan heat the ghee over medium high temperature, then sauté the slightly-crushed cardamom pods for 10 seconds.
2. Add the chopped onion and cook for 2 minutes.
3. Add the cubed chicken, turmeric, salt, pepper, and ginger, and sauté until slightly browned, about 5 to 7 minutes, stirring occasionally.
4. Add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally.
5. You can add extra water to achieve desired consistency or flavor, if necessary.
6. Serve with basmati rice, chutney and puri (puffed fried bread).
7. Source: Joanie at Gail’s Recipe Swap.