Did you make this recipe? Please give it a star rating below!
Punjabi Style Chicken Soup
Use the food processor or blender to puree the yellow onion. (If you don't have either machine, just chop it as fine as you possibly can)
Peel ginger using a small spoon by gently rubbing the edge of the spoon down the sides.Mince and set aside.
Remove core from cabbage, cut in thick slices turn and thinly slice.
Finely chop garlic. Remove seeds from serrano chile and finely chop., measure spices, stock and open coconut milk. Chop cilantro, measure 1/3 cup and set aside.
Heat a large soup pot over medium high heat. Once hot, add Ghee or butter then cumin seeds. Cook, stirring constantly for 30 to 45 seconds until fragrant.
Add pureed onion and cook 8 to 10 minutes until soft.
Next add in serrano chile, ginger and garlic and cook, stirring constantly, for 1 minute until fragrant.
Add chicken and cook 4 to 5 minutes, stirring occasionally, until starting to brown. Next, stir in salt, garam masala and turmeric, cook for 1 minute, stirring constantly, until spices are fragrant.
Toss sliced cabbage into pot and stir until well coated with spice and chicken mixture. Cook 8 to 10 minutes, stirring occasionally, until cabbage starts to soften and reduces a bit.
Pour in broth and bring to a boil. Add coconut milk, reduce light to a simmer and simmer 3 to 4 minutes. Remove from heat, stir in chopped cilantro, serve and Enjoy!