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| What You Need: |
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1¼ pounds chicken thighs
8 cups water
1 tablespoon Ghee or butter
2 cloves garlic, peeled and minced
1 medium yellow onion, peeled and chopped
2 stalks celery, chopped
1½ cups chopped carrots
¼ teaspoon turmeric
½ teaspoon ground coriander seeds
¼ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground dried ginger
2 teaspoons salt
GARNISHES
Chopped fresh coriander
Freshly ground black pepper
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| How To Cook: |
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1. In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes. Remove, cool, debone, and chop the meat and skin coarsely. Save the stock in the pot. Set the meat aside.
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2. Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot. Saute just until the onion is tender. Add this to the pot of reserved stock.
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3. Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken. Cover and simmer for 30 minutes.
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4. Add the deboned chicken. Simmer for 5 minutes. Garnish with the fresh coriander and black pepper. I like lots of black pepper in this dish!
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