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Chicken Soup

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Oct 14, 2008 9:25 am US/Pacific

Chicken Soup

Reporting
Tina Macuha

Chicken Soup

Oil - 1 T
Onion - 1 (chopped)
Ginger - 1 inch piece (minced)
Garlic - 4 cloves (minced)
Black Peppercorn - 6 whole
Cumin Powder - 1 T
Coriander Powder - 1 tsp
Turmeric Powder - 1 tsp
Chilli Powder - 1 tsp
Chicken Breast - 1lb (cut in 1 inch pieces)
Tomatoes - 1 cup (fresh or canned)
Carrot- 2 (peeled and cut in rounds)
Chicken Stock - 5 cups
Cooked Rice - 1 cup
Mint - 1/4 cup (finely Chopped)
Salt - to taste

• In a large pot, heat oil and saute ginger and garlic for a few seconds.
• Stir in the onions and cook until they turn transculcent.
• Add the pepper,cumin, coriander, chilli and turmeric powder and stir it well until the onions are well coated.
• Add the chicken, tomatoes and carrot and saute for about 10 minutes.
• Stir in the chicken stock and close with a lid and led it simmer for about 20 minutes or until the carrot is soft.
• Check for seasonings and add salt if required.
• Garnish with mint and serve.
• Add rice in individual serving bowls and ladle the soup over it.

Whole Foods Market
4315 Arden Way
Sacramento, CA 95864
916.488.2800

6:00 p.m. $45

On the menu:

• Onion Bhajjias make a perfect anytime snack or appetizer
• Chicken Soup with aromatic spices and vegetables (that you can't have enough of!)
• Cumin Crusted Sea Scallops dredged in cumin and chili powder and drizzled with spicy oil
• Vermicelli Kheer dessert infused with cardamom and nutmeg.

 http://shankari-rajesh.blogspot.com/

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