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Friday, April 8, 2011

Spicy Chicken Soup

                   This sure is a great comfort food that you can either eat it with toasted bread or part of dishes for lunch/dinner and it is lovely to eat it pipping hot especially for those cold nights and Sen Hon; this is in dedication to you dear.  I made it the past Thursday as I wanted to make something fast and easy so that I could watch American Idol uninterrupted and it was a good thing I did something easy and if I were to sum up the show with 1 word, I would go for, "AWESOME" and The BEST American Idol of All Seasons and all of them up their game and brought so much to the table; making it quite hard at this stage to pin point the winner despite our own personal favourites; they were all pretty amazing!!! And this time round whenever it comes to dinner on Monday, Tuesday, Thursday and Friday, I also need to up my own game & select things that easy to prepare and at the sametime tasty as I am also a "So You Think You Can Dance" addict!!!

                  Thanes welcome for joining my Blog. For all recipes; baking or cooking, I use Cake measuring spoons and cake measuring cups.

                    Ingredients for Spicy Chicken Soup

                        Spices

                        1                         Cinnamon stick
                        2                         Cardammon
                       1/2 teasp            Cummin seeds
                       1/4 teasp            Fennel seeds
                       1/2 teasp            Corriander seeds, crush
                       5                           Dried Chillies

                        "A"

                        3                          whole Chicken Legs, chopped

                        4 cloves             Garlic, blend finely
                        1"                        Ginger, blend finely
                        1                          Big Onion
                        2                          Tomatoes
                        1                          Carrot
                        3                          Potatoes
                        2 Tabsp             Meat Curry Powder
                        1/2 teasp           Tumeric Powder/Kunyit Powder
                         2 sprigs             Curry leaves
                         8 cups                Water
                                                     Salt to taste approprimately 2 teasp

                      Method
  1. Slate [ie make a paste] the Meat Curry Powder & Tumeric Powder with 1 Tablesp Water & marinade this with the Chicken in the fridge for 30 minutes. 
  2. Heat 2 Tabsp Oil & fry the spices short while till fragrant.
  3. Add in the Big Onion, ground garlic & ginger & fry it short while.  Squeeze the Curry Leaves then throw it in [squeezing it with yr hand JUST before throwing it in, releases more aroma].
  4. Add in the Chicken & fry it for 3 minutes in order for the Chicken to infuse with all the lovely aromatic spices & flavour.
  5. Add in the Tomatoes, Carrot & Potato, give it a stir then add in the water, & Salt & bring it to a boil.  Once it boils, REDUCE the fire, cover the pot & simmer for 30 minutes & enjoy the aroma in the kitchen.
  6. Check for taste & add more Salt if necessary.
                    Comment:-

                    For those who need to add more "fire" add 1 teasp Chilli Powder to the Meat Curry Powder & Kunyit Powder & then marinate the chicken & maybe 2 more Dried Chillies.  I always advocate that when you do the recipe for the FIRST time, always do it as per original so you know what it taste then when you do the second time around, make your personal adjustments & record these adjustments in your recipe so that next time round, you know exactly "where you stand" to reproduce the same taste.  I always have a pencil at hand so that I can record any changes least I forget same.

                      For those who want a slightly thicker consistency, after cooking mash a few of the cooked potoates.   Till my next post, xoxo, Ophelia

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