Chicken Kitcharagwe
Recipe type: Soup
Cuisine: Indian African
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 cup basmati rice, rinsed thoroughly in cold water
  • ½ cup red lentils, rinsed thoroughly in cold water
  • ½ cup yellow moong dal, rinsed thoroughly in cold water
  • 1 tablespoon ghee (clarified butter)
  • 1 pound boneless chicken, cut into ½-inch pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon Turkish oregano
  • 1½ teaspoons salt
  • 1, 14½-ounce can whole plum tomatoes, drained and chopped
  • 6 cups chicken stock (more if you want a thinner soup)
  • 1, 14-ounce can coconut milk
  1. Soak lentils and moong dal for 2 hours in cold water; drain and rinse
  2. Melt ghee in a large Dutch oven or soup pot over medium heat
  3. Stir in onion and cook for 5 minutes
  4. Add chicken and spices and cook for 2 to 3 minutes, mixing everything well to coat chicken
  5. Drop in rice, lentils, moong dal, tomatoes and chicken broth
  6. Bring to boil and reduce heat
  7. Simmer 25 to 30 minutes, partially covered, until rice, lentils and dal are tender
  8. Pour in coconut milk and simmer 5 minutes
  9. Serve, topped with fresh mint and cashews
Recipe by eSoupRecipes at