Chicken On The Bone Curry Soup
From Derekg 13 years ago
- 1 hour to make
- Serves 4
I first had this 30 years ago when a elderly Indian gentleman brought a big pan full once a month to my dad's scrap yard to say thanks for the help we gave him, after 30 years of comparing every curry iv ever against it, my mother who he showed how to make the curry, handed me the recipe, its a watery light soup style curry with chicken dropping of the bone, eaten with chapattis and using your fingers, really worth a try but be warned one bowl full leads to another! Read more !! I use asda health option oil and cut the skin of the chicken so can be quite a low fat option if required (not that Abdul ever worried his were full of ghee and fatty skin but either way its a lovely dish. See less
Ingredients
- 1 1/2 lb of chicken on the bone (legs & thighs are great & cheap) shopping list
- 1 large onion shopping list
- salt to taste (I like it salty around half a table spoon) shopping list
- 1/4 tin of chopped tomatoes ( 1 large fresh tomato) shopping list
- 1 1/2 chillies, shopping list
- 1 tsp of chillies powder (again to taste 1 tsp is quite hot) shopping list
- 1 tsp curry powder shopping list
- 1 table spoon of tomato puree shopping list
- fresh coriander chopped up fine shopping list
- 4 table spoons of oil / ghee again to taste shopping list
- 2 large pieces of garlic / table spoon of garlic puree shopping list
- 1 inch of fresh ginger or large table spoon of ginger puree shopping list
- 1 large tsp of garam masala powder shopping list
How to make it
- place the onion, chopped tomato, chillies, in a blend and blend to a paste,
- put the paste & chicken in a large pan of water add the salt and bring to the boil stirring occasionally,
- add the chillies powder, curry powder, tomato puree to the boiling water keep on hot so its boiling fast, soak the coriander in a bowl of cold water,
- reduce water by boiling fast, add the oil / ghee until it rises to the top
- keep an eye on it as you don't want it to boil away and burn the chicken, there does still need to be a certain amount of water still due to the chicken,
- add 1- 1/2 cups of hot water, add the garlic, & ginger,
- drain the coriander chop up fine and add to the pan,
- cook until the water reduces and thickens ,
- add 1-1/2 cups of hot water and reduce down until desired thickness ( I like it quite watery but again its to choice)
- serve with a sprincle of chopped corianda over the curry and a couple of warm chapaties (no spoon use your fingers pull the chicken of the bone and scoop the soup/curry up with the chappatie) enjoy!!
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