Recipe Yield: 1 gallon
Ingredients:
Fresh green chilies, seeded and chopped 6 each
Coriander, ground 2 tablespoons
Turmeric, ground 4 teaspoons
Cumin, ground 1 ½ teaspoons
Nutmeg, ground 1 teaspoon
Clove, ground ½ teaspoon
Black pepper, ground ½ ounce
Garlic cloves 5 each
Gingerroot, grated 4 teaspoons
Onions, chopped 4 each
Ghee (clarified butter) 1 ounce
Chicken, 1/3-inch dice 2 pounds
Salt, to taste ½ teaspoon
Tomato paste 6 ounces
White Stock 3 quarts
Carrots, ¼-inch dice 4 each
Granny Smith apples, peeled, ¼-inch dice 4 each
Cooked Basmati Rice 2 cups
Unsweetened Coconut Milk as needed
Method:
1. Using a food processor, grind all chiles, spices, garlic, and gingerroot into a fine paste.
2. Sauté onions in ghee until golden brown; add spice paste and chicken and sauté for 5 minutes, browning lightly.
3. Add salt, tomato paste, and stock; simmer until meat is almost cooked.
4. Add carrots and apples, simmer soup until everything is tender.
5. Finish soup with coconut milk at last moment, adjust the seasoning.
By Chef Jim Oppat of Andiamo, Dearborn. Read a note about his recipes.
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