Ingredients
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1 1/4 lbs chicken thighs
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8 cups water
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1 teaspoon ghee (see Ghee recipe) or 1 teaspoon butter
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2 garlic cloves, peeled and minced
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1 yellow onion, medium, peeled and chopped
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2 celery ribs, chopped
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1 1/2 cups carrots, chopped
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1/4 teaspoon turmeric
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1/2 teaspoon coriander seed, ground
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1/4 teaspoon red pepper flakes
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1/2 teaspoon cumin, ground
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1/2 teaspoon cardamom, ground
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1/2 teaspoon dried ginger, ground
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2 teaspoons salt
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chopped fresh coriander
Instructions
- 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.
- 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.
- 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.
- 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!