- Makes: 4-6 persons
- Prep: 15 minutes
- Cooking time: 30 – 40 minutes
- 1/2 onion
- 1/4 cup olive oil
- 1/4 – 1/2 thumb ginger root
- 1/4 – 1/2 thumb turmeric root
- 2 cloves of garlic
- 1/2 – 1 tablespoon of cumin
- 1/2 – 1 tablespoon of curry
- 1/2 – 1 tablespoon of coriander
- 1 bay leaf
- 1/2 – 1 of any herbs you have
- package of chicken
- 1/2 cup of spinach
- 1/2 cup bok choy
- 8 cups of water
- salt for taste
- ground pepper for taste
Get a big pot so you can cook for the family or for yourself for a few days. Fry up onions and garlic and add the cumin. The cumin is always fried with the onions and garlic to best appreciate its taste.
Add the pieces of chicken, use whatever kind of chicken you like.
Add curry, coriander and the dry herbs and mix it it with the chicken as it fries in the beginning. Use whatever herbs you have don’t worry next time you go to the store you can get others.
Slice the ginger root and turmeric root, put them in and mix with the chicken.
Now it is time to add the vegetables that you have chopped up. I didn’t put quantities it will depend on the size of your pot and your family. Make sure to put in the variety of vegetables that are listed. If you don’t like some then just put a small amount that will mix in with the rest. It is important to always include the dark leafy greens cut up to mix well with your chopped vegetables.
Add the water almost to the top but not too high or it will overflow when it bubbles.
Cook until the chicken and the vegetables are ready. Taste and adjust spices accordingly. Add salt and pepper. If it isn’t tasty enough for you like this you can consider adding a soup broth but with the Indian spices and the chicken that shouldn’t be necessary and you can avoid the sodium in this powder.
Chop fresh garlic and add it as a garnish on top after you served the soup in the bowl to ward off any virus lurking…