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06 December 2012,22:46 by
J.Sujatha

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SPICY CHICKEN AND MUSHROOM SOUP

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Melt the ghee or butter in a medium pan. Lower the heat slightly and add the garlic and garam masala.
  • Lower the heat even further and add the black pepper corns, salt and nut Meg.
  • Finally, add the very fine strips chicken pieces, leek, mushrooms and sweet corn, cook for 5 minutes or until the chicken is cooked through, stir constantly.
  • Remove from heat and leave to cool slightly. Transfer half of the mixture into a food processor or blender. Add the water and process for about 1-2 minutes.
  • Pour the puree back into the pan and stir with the rest of the mixture.
  • Bring to the boil over a medium heat. Lower the heat and stir in the cream.
  • Serve hot, garnished with the crushed red chilies and fresh coriander leaves 

INGREDIENTS

  • 250 grams boneless chicken, skinned
  • 100  grams ghee or unsalted butter
  • ½ teaspoon crushed garlic
  • 1 teaspoon garam masala
  • 1 teaspoon crushed black pepper corns
  • ¼ teaspoon grated nut Meg
  • 1 medium leek, sliced
  • 100  grams mushrooms, sliced
  • 4 tablespoons sweet corn
  • 300 ml single cream
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon crushed dried red chilies
  • 350 ml water
  • Salt to taste

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