Tandoori Chicken Soup with Coconut Cream
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef at a local American restaurant.
Ingredients
- Chicken Broth - 27 fl oz
- Coconut Liqueur - 13 fl oz
- Turmeric - 0.3 oz
- Tandoori masala blend - to taste
- Tamarind Paste - 0.7 oz
- Garlic - 1 head
- Hummus - 5.6 oz
- "Petelinka Thigh Fillet" - 14.1 oz
- Ground Dried Garlic - to taste
- Mayonnaise - 1 tablespoon
- Olive Oil - 1 fl oz
- Frozen green bean pods - 4.2 oz
- Chickpea - 11.3 oz
- Butter - 1.4 oz
- Olive Oil - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Wrap the head of garlic in foil and place it in an oven preheated to 356°F for 20 minutes. In a pot, bring the chicken broth to a boil.
Step 2
Add coconut cream, 8 g of tandoori spice, turmeric, and curry paste. Mix well.
Step 3
Squeeze the roasted garlic out of its skin and mash it into a puree. Add it to the pot.
Step 4
Add the hummus and mix until smooth.
Step 5
Cut the chicken into small pieces, marinate with homemade mayonnaise, dried garlic, and tandoori spice. Let it sit for 5 minutes.
Step 6
In a large skillet, heat olive oil and quickly sear the chicken on both sides.
Step 7
Add peas, chickpeas, and butter to the skillet with the chicken, and stir. If desired, add more tandoori seasoning.
Step 8
Pour the broth from the pot over the chicken and bring to a boil until the chicken is cooked through. Remove from heat.
Step 9
Ladle the soup into bowls and drizzle with extra virgin olive oil. You can also enhance its color by heating it with paprika beforehand.
Step 10
Serve immediately, garnished with cilantro leaves.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.