Ingredients:
1 1/4 lbs chicken thighs
8 cups water
1 teaspoon ghee (see Ghee recipe) or 1 teaspoon butter
2 garlic cloves, peeled and minced
1 yellow onions, medium, peeled and chopped
2 celery ribs, chopped
1 1/2 cups carrots, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander seeds, ground
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin, ground
1/2 teaspoon cardamom, ground
1/2 teaspoon dried ginger, ground
2 teaspoons salt
chopped fresh coriander
fresh ground pepper
Directions:
In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
Remove, cool, debone, and chop the meat and skin coarsely.
Save the stock in the pot.
Set the meat aside.
Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
Saute just until the onion is tender.
Add this to the pot of reserved stock.
Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
Cover and simmer for 30 minutes.
Add the deboned chicken.
Simmer for 5 minutes.
Garnish with the fresh coriander and black pepper.
I like lots of black pepper in this dish!
Servings: 4
Time preparation: 20 min.
Time total: 80 min.