Slow Cooked Butter Chicken Soup
Preparation time is 25minutes
Cook time is 4hours 30minutes
Total time is 4hours 55minutes
Serve is for 8 people
Difficulty level: 4 out of 4
24 Ingredients
Number of servings
8
- 2kilograms whole chicken
- 3 cloves garlic, peeled and minced
- 1tablespoons ginger, minced
- 400grams tin diced tomatoes
- 1teaspoons dried chilli, crushed
- 2teaspoons coriander powder
- 1teaspoons cumin powder
- 1/2teaspoons garam masala
- 3tablespoons tandoori paste
- 3/4teaspoons kasoori methi
- 1/2 cup coconut cream
- 200grams carrots, peeled and sliced in thin strips
- 200grams celery, washed and sliced into thin strips
- 200grams white of leek, washed and sliced into thin strips
- 400grams can of lentils can, drained
- 2 roasted red capsicum, peeled and sliced into thin strips
- 1/4 bunch fresh chopped coriander, well washed
- 50milliliter lemon juice
- 1tablespoons thai basil, roughly chopped
- 1tablespoons tandoori paste (extra)
- 2teaspoons methi leaves, washed and chopped
- 1L chicken stock
- 1 lime, juiced
- 1tablespoons minced chilli
Description
Slow cooked whole butter chicken, skin and fat removed, added to a spicy lentil and vegetable soup.
Method
Step 1 of 11
Split chicken in half down the backbone and place in a bowl cover with the 3 tablespoons of tandoori mixed with coriander powder, cumin, garam masala dried chilli and 100g of the coconut cream, using it all and coating it well, then sprinkle with the thai basil.
Step 2 of 11
Cover tightly with cling wrap and leave to marinate overnight.
Step 3 of 11
Place chicken skin side down in a Dutch oven preferably enameled cast iron but anything will work. On the lowest light possible cook for 3 hours or until the meat is falling off the bone.
Step 4 of 11
Leave to cool and then remove all the bones and skin keep meat aside and put in fridge while making the soup.
Step 5 of 11
Assemble your vegetables to finish making the soup.
Step 6 of 11
Get all other ingredients ready to add.
Step 7 of 11
In a large thick based pot or enameled cast iron Dutch oven, put one tsp of olive oil. Throw the carrots, onion and celery in and let them cook on low light for a few minutes to sauté and cook, but please do not overcook as the slightly al dente texture really adds to this soup!
Step 8 of 11
Next throw in the zucchini's and red capsicum.
Step 9 of 11
Add the chicken stock, garlic, ginger, garlic, lemon and lime juice and lemon zest. Replace the lid and cook for a further 5 minutes.
Step 10 of 11
Add tomatoes and all the chicken, 2 tablespoon extra of tandoori paste and 100ml extra of coconut cream and heat through with the lentils.
Step 11 of 11
Just before serving, stir through all the fresh herbs and adjust seasoning.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.