Spiced Pumpkin and Tomato Soup Chicken

Ingredients

2 wholes chicken legs, chopped into large pieces
2 wholes star anise
1 large knob ginger, smashed
5 cardamom pods
1/2 tablespoon chilly flakes
3 tablespoons fried shallots crisps
1 cup thick tomato soup/ 1 250 ml canned tomato soup
1/2 cup water

Preparation

1
Heat a little oil and toss in star anise, cinnamon, ginger and cardamom. Stir for a minute or two to release the aromas.
2
Stir in chicken pieces to brown evenly.
3
Add tomato soup and water. Stir to combine. Lower heat, cover and allow to simmer 10 mins.
4
Give it a stir and if needed, add a little more water. Cover and simmer another 10 mins or until chicken is fully cooked through and liquid has reduced by about half.
5
When cooked, stir in chilly flakes and pumpkin.
6
Allow to simmer uncovered for another couple of minutes.
7
Stir in 2 tbs fried crispy shallots. Sprinkle with remaining 1 tbs of the fried shallots just before serving.
8
Serve hot with fluffy rice, naan or crusty bread.

 



About

Lightly spiced, rich and thick.

Yield:

1.0 servings

Added:

Tuesday, December 21, 2010 - 3:31am

Creator:

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