Butter Chicken Soup

on

 serves 4

Marinade:

1 T lemon juice                  )

1 t ground coriander       )

1 t ground cumin              ) Combine and marinate the thinly sliced chicken

½ t minced chilli                ) for at least an hour.

1 t minced ginger             )

2 t minced garlic                )

1 large boneless skinless chicken breast or thigh meat, sliced thinly sliced

1 T butter

1 finely diced onion

1 t ground coriander

1 t ground cumin

¼ t minced chilli

1 t ground ginger

1 tin chopped tomatoes in juice

3 C chicken stock

¼  C basmati rice

2 T tomato paste

1 T flour

2 T brown sugar

¼ C cream, optional

Melt butter and add marinated chicken, finely chopped onion, and cook until onion softens.  Add spices, ginger, tomatoes, and chicken stock.  Bring to the simmer, then add rice and simmer for 10 minutes.  Mix flour and tomato paste together, and whisk a little at a time into the soup. Add brown sugar, and cream if using.  Serve in bowls with warmed/lightly toasted flat bread/naan.

 

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