&"Shorba&" is a kind of soup however a bit runny and thin in consistency having a dash of spice powder. In Pakistan, mostly people get this to when they're sick simply because they still find it an excellent source of energy and protein &...&....
- 1 kg chicken curry meat
- 2 – 4 taters Large reduce 4 computers. Each
- 2 eco-friendly chillies (small Thai Chillies)
- A lot 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 tomato plants chopped
- 1 tbspn ginger root garlic clove paste
- 2 tbspns yogurt (optional)
- 1 cup oil/ ghee
- 2 litres water
-Heat oil and fry onion and ginger root garlic clove paste until they're red and roasted. Add tomato plants and eco-friendly chillies and blend well. Add some spices and prepare for ten minutes on medium heat or before the tomato plants have a tendency to lose their stiffness.
-Now add yogurt and blend well. Add chicken and prepare for ten minutes with periodic stirring. Now add taters, mix and add 2 litres water. Prepare it covered on medium heat for around twenty minutes. Take away the lid and prepare on high temperature for approximately ten minutes. Add coriander and prepare for an additional ten minutes on medium heat.
-Dish it and serve hot with chappatis/ phulkas.