Murghi Chicken Curry Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 1/3 lbs cubed raw chicken
• 3 tablespoons ghee
• 6 de-seeded cardamom pods, slightly crushed
• 2 1/2 cups chopped onions
• 1/2 teaspoon turmeric
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons minced fresh ginger
• 6 cups hot water
• 1 cup cubed butternut squash
• 2 tomatoes, grated
• 3 tablespoons chopped cilantro
• 1 tablespoon chopped parsley

Recipe

• 1 in a saucepan heat the ghee over medium high temperature, then sauté the slightly-crushed cardamom pods for 10 seconds.
• 2 add the chopped onion and cook for 2 minutes.
• 3 add the cubed chicken, turmeric, salt, pepper, and ginger, and sauté until slightly browned, about 5 to 7 minutes, stirring occasionally.
• 4 add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally.
• 5 you can add extra water to achieve desired consistency or flavor, if necessary.
• 6 serve with basmati rice, chutney and puri (puffed fried bread).
• 7 source: joanie at gail’s recipe swap.