Murghi Chicken Curry Soup

A rich and delicious curry soup!

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 3 1⁄3 lbs  cubed raw chicken
• 3  tablespoons ghee
• 6  de-seeded cardamom pods, slightly crushed
• 2 1⁄2 cups  chopped onions
• 1⁄2 teaspoon turmeric
• 2  teaspoons salt
• 2  teaspoons black pepper
• 2  teaspoons  minced fresh ginger
• 6  cups hot water
• 1  cup  cubed  butternut squash
• 2  tomatoes, grated
• 3  tablespoons  chopped cilantro
• 1  tablespoon  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.