Chicken and carrot soup.
of Dar-es-salaam, TZ
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A soup with a difference.
2 pieces of chicken (breasts or thighs) boneless.
1 tsp ginger,garlic paste
1 tsp black pepper powder
1 tsp Jeera
1 1/2 tsp butter
1 tsp corriander leaves (very finely chopped)
1 small onion (peeled and cut into big pieces)
1 small tomato (peeled and chopped)
Wash chicken, put in a pot with 3 cups of water.
Cut carrots in a big pieces, add to the pot with tomato, onion, ginger, garlic paste and salt.
Cover the pot and cook till chicken done.
Put everything in a liquidizer, and grind it.
Heat butter, add jeera, when they crackle, add grinded soup and 1 cup of water. Mix it.
Bring it to boil (adjust the thickness of soup,as you like.)
Sprinkle pepper powder, mix it and transfer in a serving bowl, garnish with corriander leaves.
Serve hot with buttered buns.
Dals and Soups