Curried Chicken Soup for fighting colds and flu
Organic free range chicken pieces with bone: 1 lb
Ginger and garlic mashed: 3
Organic Onion: ½
Organic Tomato: ½ chopped fine
Grated coconut (Fresh or frozen): 4 ~ 5 teaspoon
Coriander powder: 1 teaspoon
Cumin powder: 1 teaspoon
Fennel & mustard seeds (10~20 seeds) for seasoning
Black Pepper powder to taste
Salt to taste
Clean and wash
chicken pieces and cut them into cubes. Cut the bones into halves or crack
them. This is important as the marrow inside the bones contain the immune
fighting properties for colds and flu.
Heat 4 teaspoon of oil in a pan.
Add onions along with fennel, mustard seeds, salt and
Sautee for few minutes until golden brown.
Add the rest of the ingredients listed above and Sautee
them well for about 3 minutes in medium heat, until the chicken and all the
curry powders are mixed and blended well.
Add 2 ~ 3 cups of hot water and let the soup simmer for 15
~ 20 minutes in low heat.
Have a cup or 2 of
the above chicken soup when you are down with colds or flu. A slice of nice
sourdough bread or your favorite bread goes well with this soup. It can also
be had with steamed white Basmati rice.
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