Prep time: 15 min
Cooking time: 60 min
550g chicken, skinless, on or off the bone, thigh or breast, 4cm pieces
2 medium sized onions, finely chopped
5 tbsp vegetable oil
150g carrots, sliced, ½ cm thick
200g mushrooms, sliced, ½ cm thick
300g potato, peeled, diced, 2 ½ cm cubes
220g tomatoes, blanched, peeled and puréed
2 cloves garlic, finely chopped
½ tbsp ginger paste
½ tbsp garlic paste
1 small finger green chilli, finely chopped
1 tbsp tomato paste
1 chicken stock cube
850ml water, boiling hot warm
4 tbsp fresh coriander, finely chopped
½ tsp Rajah turmeric
1 ½ tsp salt
½ tsp Rajah red chilli powder
1 tsp Rajah garam masala
1 tsp Rajah cumin seeds
1 tsp coarse Rajah black pepper
½ tsp Rajah Ground Black pepper
French baguette, sliced and buttered to serve with, optional
herbs to garnish, optional
Crumble the stock cube into boiling hot water and mix thoroughly to prepare stock.
Heat oil in a sauté pan, add the Rajah cumin seeds and green chilli and sizzle for 30 seconds.
Add coarse Rajah black pepper, onions and garlic and cook for about 12-15 minutes until the onions are golden and caramelised.
Mix in the ginger and garlic pastes together and cook for 2 minutes before adding the tomatoes and tomato purée.
Add the Rajah turmeric, Rajah red chilli, salt and Rajah black pepper powder and cook the masala sauce for about 10-12 minutes until it begins to change colour and sizzle.
Add the chicken pieces and stock and cook for 5 minutes. Tip: Add a splash of water to prevent it from sticking or drying at any stage.
Add the potatoes and carrots and cook for 6 minutes until they begin to soften.
Add the mushrooms and cook for another 2 minutes.
Add the Rajah garam masala, coriander and water and simmer for 8-10 minutes on a medium to high heat.
The soup shall start to thicken and once it becomes somewhat gravy like boil for an extra 4-5 minutes and take off from the heat.
Serve with a few slices of buttered French baguette.