Delicious Curry Soup
A rich Anglo-Indian curry soup made with beef broth, chicken, aromatic spices, and tamarind, creating a flavorful and hearty dish.
Ingredients
- 6 cups Beef broth, strong (Homemade or store-bought)
- 1 whole (3-4 lbs) Chicken, cut into pieces (Cut into 8-10 pieces)
- 2 large Onions, sliced
- 4 ounces Ghee (Or clarified butter)
- 1 teaspoon Turmeric, ground
- 1 teaspoon Chili powder (Adjust to taste)
- 1 teaspoon Ginger, ground
- 1 teaspoon Garlic, ground
- 0.5 teaspoon Black pepper, ground
- 1 tablespoon Tamarind paste (Or tamarind pulp)
- 6 leaves Curry leaves, fresh (Kurreah fool leaves; can substitute with dried)
- 1 teaspoon Salt (To taste)
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Instructions
- 1Prepare or heat 6 cups of strong beef broth and keep warm. Reserve 1 cup for the tamarind mixture.
- 2Slice the onions thinly. Cut the chicken into 8-10 pieces. Combine all the ground spices (turmeric, chili powder, ginger, garlic, and black pepper) in a small bowl.
- 3In a large heavy-bottomed pot, melt the ghee over medium-high heat. Add the sliced onions and fry until golden brown, about 8-10 minutes, stirring occasionally. Remove the onions with a slotted spoon and set aside.
- 4In the same pot with the remaining ghee, add the combined ground spices. Fry over medium heat for 1-2 minutes, stirring constantly, until fragrant.
- 5Add the chicken pieces to the pot with the fried spices. Fry for 8-10 minutes, turning occasionally, until the chicken is lightly browned on all sides and well coated with the spices.
- 6In a small saucepan, bring 1 cup of the beef broth to a boil. Add the tamarind paste and stir well to dissolve. Simmer for 3-4 minutes, then strain through a fine-mesh sieve to remove any seeds or fibers. Discard solids.
- 7Pour the strained tamarind mixture over the fried chicken. Stir well to combine and let cook for 3-4 minutes, allowing the flavors to meld.
- 8Add the remaining 5 cups of beef broth, the fried onions, curry leaves, and salt to the pot. Stir well, then cover the pot tightly with a lid. Reduce heat to low and simmer gently for 30-40 minutes, or until the chicken is completely tender and cooked through.
- 9Remove from heat. Taste and adjust salt if needed. Serve hot in bowls, ensuring each serving has pieces of chicken and some of the flavorful broth.
