Ingredients
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-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
-
1
-
-
-
-
-
Directions
Butter Chicken Soup,Combines three of my favourite things-curry, chicken and soup! No time given for marinating.,Hello my name is Elaine Havea and I’am 26 years old oh I’am Tongan by the way I hobby is cooking art & craft painting water walking hot pools pick the fruit from the tree moive playing with friends kapa haka going on you tube clouring going to church every Sunday morning art class with Lady her name is Kerry going for a ride buy snacks from the shop eating Lunch at the court sleeping over at my brother Lote’s house feed Mama Lucy and the 2 kittens at breakfast time and at dinner time going away with the kapa haka group going to the shop to buy an ice cream going swimming to keep me nice & cool
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Steps
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1
Done
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Marinade: |
|
2
Done
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Cut the Meat Into Small Pieces or Slice Thinly. Combine With the Other Ingredients in a Glass Bowl and Refrigerate For at Least 1 Hour (or Before You Go to Work in the Morning). |
|
3
Done
|
Soup: |
|
4
Done
|
Melt the Butter in a Medium Saucepan and Add Marinated Chicken and Chopped Onion. |
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5
Done
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Stir Constantly Until the Chicken Is Sealed (white Looking) and the Onion Is Soft, Add the Dried Spices and Ginger, Then Stir in the Tomatoes and Chicken Stock. When Simmering, Pour in the Basmati Rice, Stir, and Simmer For 10 Minutes. |
|
6
Done
|
Mix Together the Tomato Paste and Flour and Whisk, a Little at a Time, Into the Soup. Add the Brown Sugar and Cream and Season to Taste. |
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7
Done
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Serve in Soup Bowls With a Dollop of Natural Yoghurt, Chopped Fresh Coriander and Torn Up Naan Bread For Dunking. |
