| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
Bombay pala, Indian, Soups & ste |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Flour |
| 4 |
|
Cloves garlic, minced |
| 2 |
T |
Fresh ginger, grated |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground cardamom |
| 1/2 |
t |
Ground coriander |
| 1/2 |
t |
Turmeric |
| 1/2 |
t |
Paprika |
| 1/2 |
t |
Garam masala |
| 1/2 |
t |
Cayenne |
| 2 |
qt |
Chicken stock, * |
| 1 |
c |
Cooked chicken, diced |
| 1 |
t |
Sugar |
| 1 |
t |
Salt |
| 1/2 |
c |
Milk, ** |
| 1/4 |
c |
Heavy cream |
|
|
Fresh ground pepper, to |
|
|
taste |
INSTRUCTIONS
In a large soup pot, melt the butter over medium heat. Sprinkle the
flour and stir steadily until the mixture just begins to turn golden
brown. Stir in the garlic and ginger paste and the dry masala,
blending well. Add the stock. Bring soup to the boil, then lower heat
and simmer 10 minutes. Add the minced chicken breast, the sugar and
salt, and the 1/2 cup of milk. Simmer 5 minutes. When serving, top
with a teaspoon of heavy cream in the center of each bowl. Grind a bit
of black pepper in the center of the cream. Recipe By : "The
Bombay Palace Cookbook", by Stendahl Posted to MC-Recipe Digest V1
#276 Date: Sun, 3 Nov 1996 12:04:44 -0800 From: Rooby
<rooby@shell.masterpiece.com> NOTES : *If you are making stock from
scratch, bring 2 pounds of chicken breasts to boil in 3 quarts of
water. Skim off surface scum, and reduce to 2 quarts. This will
take about 1 hour. **Rooby's note: I've used canned evaporated milk
in a pinch and I think my family actually prefers it that way. This
recipe is one of my family's very favorites. They much prefer this
over the standard chicken soup I make! MC formatted 11/3/96 by
rooby@shell.masterpiece.com
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