Cooked - Jodi’s Chicken Korma Soup - New Recipe

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Jodi’s Chicken Korma Soup

5.0

2 tablespoons ghee or butter

2 lb. boneless, skinless chicken breast cut in bite size pieces and seasoned with salt

1 package of mushrooms sliced

1 onion minced

3 cloves garlic minced

1 inch ginger grated

1 teaspoon ground cardamom

1 teaspoon garam masala

⅛ teaspoon ground cloves

1 teaspoon ground coriander

¼ teaspoon ground allspice

1½ teaspoons ground cumin

½ teaspoon ground turmeric

2 teaspoon tomato paste

1 tomato peeled and diced

¼ cup finely ground almonds

4 cups chicken stock

⅔ cup cream

Salt and freshly ground black pepper

Chopped cilantro [coriander] for serving

Select all/reset

Heat the ghee in a soup pot and sear the chicken on all sides. Remove and set aside.
Add the onion to the pot and sauté until they start to soften. Add mushrooms, garlic and ginger and fry until mushrooms begin to release liquid.
Add spices. Cook stirring for another minute then add in the tomato, tomato paste and ground almonds and continue to cook for another minute, stirring.
Blend in the chicken broth. Return the chicken to the pot and bring to a boil. Reduce heat and simmer until chicken is cooked and soup has thickened a bit.
Blend in cream and heat through.
Serve with chopped cilantro and rice.

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