Chicken Kitcharagwe
Author: eSoupRecipes.com
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
- Soak lentils and moong dal for 2 hours in cold water; drain and rinse
- Melt ghee in a large Dutch oven or soup pot over medium heat
- Stir in onion and cook for 5 minutes
- Add chicken and spices and cook for 2 to 3 minutes, mixing everything well to coat chicken
- Drop in rice, lentils, moong dal, tomatoes and chicken broth
- Bring to boil and reduce heat
- Simmer 25 to 30 minutes, partially covered, until rice, lentils and dal are tender
- Pour in coconut milk and simmer 5 minutes
- Serve, topped with fresh mint and cashews
Recipe by eSoupRecipes at https://esouprecipes.com/i-htm
3.2.2925