About this recipe:Simple wonderful on a cold monsoon evening! Chicken soup is often credited with being a panacea for all kinds of ills, and this version – with its warming spices and vibrant colour – should perk up anyone. Serve with ghee wala parathas.
2 tbsp vegetable oil
2 onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground cayenne pepper, or to taste
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground turmeric
1 litre chicken or vegetable stock
400g chopped tomatoes
450g skinless chicken breast fillets, cut into 5mm strips
225g runner beans, trimmed and chopped
400g kabuli chole or rajmah, soaked overnight and boiled
Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onions and fry for 3 minutes, stirring. Add the garlic and continue stirring for about 2 minutes longer until the onions are softened, but not brown.
Reduce the heat slightly and stir in the spices. Continue stirring over a gentle heat for a few minutes so the spices release their aroma. Take care not to let the mixture burn.
Stir in the stock and tomatoes, with their juice, increase the heat and bring to the boil. Then reduce the heat to a gentle simmer.
Add the chicken, beans and chole to the pan, bring back to the boil, then reduce the heat, cover and leave the soup to cook gently for 8–10 minutes until the chicken is cooked through and the beans are just tender. Taste a bean to test if it is cooked and cut a piece of chicken in half to make sure it is no longer pink in the centre. Stir in the chopped coriander and season to taste. (If freezing the soup, add the coriander after reheating).
Ladle the soup into individual bowls, then add a tablespoon of dahi to each serving, sprinkle with a little mirchi and garnish with sprigs of coriander.
*Extra vegetables can be added for a chunkier soup. Sliced carrots, turai or sweetcorn are ideal.