“Shorba” is a form of soup but a bit runny and thin in consistency with a dash of all spice powder. In Pakistan, mostly people make this when they are sick because they believe that it is a good source of energy and protein …….
- 1 kg chicken curry meat
- 2 – 4 potatoes Large cut into 4 pcs. Each
- 2 green chillies (small Thai Chillies)
- A bunch of coriander
- 1 tbspn Ayesha’s Kitchen Special Garam Masala
- Some salt (to taste)
- Some red chilli powder (to taste)
- 1 tspn turmeric powder
- 2 large onions (sliced)
- 2 large tomatoes chopped
- 1 tbspn ginger garlic paste
- 2 tbspns yogurt (optional)
- 1 cup oil/ ghee
- 2 litres water
-Heat oil and fry onion and ginger garlic paste until they are red and roasted. Add tomatoes and green chillies and mix well. Add the spices and cook for 10 minutes on medium heat or until the tomatoes tend to lose their stiffness.
-Now add yogurt and mix well. Add chicken and cook for 10 minutes with occasional stirring. Now add potatoes, mix and add 2 litres of water. Cook it covered on medium heat for about 20 minutes. Remove the lid and cook on high heat for around 10 minutes. Add coriander and cook for another 10 minutes on medium heat.
-Dish it out and serve hot with chappatis/ phulkas.