Something warm and comforting - Chicken Soup with Brussel Sprouts perfect for Winters

These days our meal at night is replaced by bowl of warm soup, so when Neha asked me to prepare soup for dinner I prepared  'Chicken Soup with Brussel sprout

Ingredient needed

Shredded chicken one cup approx 200gm

chicken stock 300ml

Brussel sprout two

Onion two chopped

Garli clove three chopped

tomato one chopped

dried red chili two

Cinnamon stick half inch

Black cardamom two

Olive oil one tsp

Salt as per taste

Goan Curry powder one tbsp

Blanched almond to garnish

Procedure

Heat oil in non stick wok’

Add cinnamon sticks,followed by black cardamom and dried red chili

Add chopped Onions followed by garlic cloves,

keep stirring till the onions are done add tomatoes and fry further for two minutes

add brussel sprout followed by goan curry powder and mix well

sprinkle salt followed by boiled shredded chicken

add chicken stock and let it simmer for some time,

once done remove from flame and garnish with blanched almonds.

Warm ,Comforting and Healthy what can be better than this specially in winters,..:-) happy week ahead frens cee u all soon,..:-)

BADAM MURGH (ALMOND CHICKEN )

also known as 100 almond chicken,this dish require lots of preparation and you really need lotz of time and patience,..but once the dish is prepared you will forget everything,..thats the taste of this dish,..we enjoyed with roghni nan,..when i was cooking this dish i thought why not send this dish for the event bollywood cooking hosted by meeta k,..thanks meeta for hosting such a nice event....so here comes the recipe for badam murgh....which i thing is fit for any of the bollywood stars who are chicken lover,,.

ingredients

100 almonds approx 125gm blanched
500ml yogurt
oil or ghee three tablespoon
chicken one kg cut and skinned
onion three sliced
garlic eight clove ground to paste
ginger one inch ground to paste
tomato four chopped

ato


fresh mint leaves four tablespoon chopped
salt to taste
one teaspoon each of chilli powder,black cumin seeds ground,ground coriander,
half teaspoon ground fennel,turmeric
green cardamom pods eight

preparation before cooking

preserve 10 almonds
grind the rest of the almonds with the yogurt and keep aside
slice the rest of the almonds and fry till brown from both sides and keep aside
heat oil in a wok,..fry chicken till brwon from both side and keep aside



procedure

in the same pan add onions and fry on low heat till golden,dont allow to brown as this will change the colour of the sauce



add the garlic,gingercardamom,chilli powder,fennel,ground black cumin seeds,coriander and turmeric and stir fry for two minutes,add the tomatoes,saltand two tablespoon of mint.





cover and cook until the mixture thickens and oil floats on the top
add the chicken pieces and the almond yogurt mixture,cover and leave to simmer onlow heat till the chicken is cooked



serve garnished with fried almonds.



serve hot with rice or any kashmiri bread