| Serves: 4
Cooking time (approx.): minutes
Style: Indian Non-Vegetarian
100 grams shredded boneless chicken pieces
1 litre(s) chicken stock or water
1 tablespoon(s) finely chopped coriander leaves
6 mint leaves finely chopped
1 cup(s) finely chopped spinach
2 spring onion(s) finely chopped with the greens
½ teaspoon(s) nutmeg powder
1 tablespoon(s) white flour
1 tablespoon(s) butter
salt and white pepper to taste
1 tablespoon(s) fresh cream (optional)
- In a pot combine the chicken stock or water with the chopped herbs. Bring to a boil and simmer for about 10 minutes or till the herbs are tender. Cool and blend to a puree.
- Heat half the butter in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the remaining butter, add the white flour and stir-fry for about 1 minute(s).
- Add the chicken pieces, herb puree, white pepper powder and salt. Simmer on medium level while stirring for about 4 minutes. Beat the cream and stir into the soup. Heat through well.
TIP: - To make 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.
Serve hot with: fried bread croutons |
