There's so many events also that are happening, but I feel sad that I am not able to participate. I know that it is through participation that you get your blog to far more people, but then due to my current situation of not getting much time to tinker around the kitchen, I am forced to limit myself to whatever recipes I already have in store with me. But once things will get sorted out (I am sincerely hoping by April!), I should be able to participate in events.
Today's recipe is an easy yet flavor packed curry. I guess shorba is a part of our very own Hydrebadi cuisine, however the below recipe is adapted from a site which has a lot of good Pakistani recipes. I have tried quite a bit of them, however the pictures I have them are so mediocre that I do not want to post it here. However, I am already mentally noting down the recipes I have to retry so that I can share on this little space of mine!
This is quite a quick-fix curry, which doesn't need a lot of attention. Perfect for the days that you are really not wanting to do anything. Serve this with plain white rice or tandoori roti/ naan and it is a blissful dinner at its best!
Simple Chicken Shorba
Serves 4-5
Recipe courtesy: Elzaa FB page
Ingredients:
2 tbsp oil
750 gm chicken, cut into small peices
2 tbsp vinegar
250 gm yogurt
3-4 cloves garlic, crushed or grated
1 tsp chilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
Salt to taste
4 green chillies, slit lengthwise
Method:
Heat the oil in your saucepan. Add the chicken and saute it for a few minutes. Add the vinegar and continue sauteing it for a couple of minutes. Add in the garlic on the chicken and saute till the garlic changes color. Reduce the flame to the lowest, close the lid of the saucepan and allow the chicken to be cooked in its juices.
Whisk in all the masalas into the yogurt until well incorporated. Take off the saucepan from the flame, add the yogurt spice mix and give it a nice stir till the chicken is coated in it. Return back to the flame. After some time, the oil will start to float on the top. Add around 1/2 cup of water and add the salt. Adjust your spice levels. Add the green chillies and cook on closed lid for 3 minutes. Yummy shorba is ready!!!
Notes:
1. I have reduced the chilli powder and cumin powder according to my family taste. Pakistani food use a lot of cumin, so you may use upto 1 tsp cumin powder, if you like the flavor.
2. Even though the original recipe asked to cook the chicken in water, I didn't add. The chicken released enough of fluid to cook itself, so the end curry had a very nice taste of the stock.