Spiced Pumpkin and Tomato Soup Chicken
By: ping
Published: Tuesday, December 21, 2010 - 3:31am

Ingredients




2 wholes chicken legs, chopped into large pieces
2 wholes star anise
1 large cinnamon stick
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
1/2 cup pureed/ mashed cooked pumpkin
grapeseed oil

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.