| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
Indian, Soups & ste, Bombay pala |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Flour |
| 4 |
|
Cloves garlic; minced |
| 2 |
tb |
Fresh ginger; grated |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cardamom |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Garam masala |
| 1/2 |
ts |
Cayenne |
| 2 |
qt |
Chicken stock; * |
| 1 |
c |
Cooked chicken; diced |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Milk; ** |
| 1/4 |
c |
Heavy cream |
|
|
Fresh ground pepper; to taste |
INSTRUCTIONS
DRY MASALA
1. 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.
2. Stir in the garlic and ginger paste and the dry masala, blending well.
3. Add the stock.
4. Bring soup to the boil, then lower heat and simmer 10 minutes.
5. 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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