Chicken Shorba - The Classic Pakistani Chicken Curry
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5.0
66 reviews
Excellent
Chicken Shorba - The Classic Pakistani Chicken Curry
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Chicken Shorba is just another type of chicken curry in Pakistani cuisine. Unlike chicken karahi that is slightly dry with little gravy in it, chicken shorba is a curry with soup-like gravy.
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Ingredients
- 1 baby chicken approximately 1.3 - 1.7 lbs.
- 1 medium brown onion chopped.
- ½ inch ginger minced.
- 4 garlic cloves minced.
- ½ teaspoon whole cumin seeds.
- 1 ½ teaspoon ground cumin.
- 1 ½ teaspoon ground coriander.
- ½ teaspoon turmeric powder.
- 1-2 teaspoon Kashmiri red chili powder see the note.
- ½ teaspoon ground black pepper.
- 1 teaspoon salt or according to taste.
- 2 medium tomatoes chopped (see the note).
- ⅓ cup cooking oil see the note.
- 3 cups water (see the note.
Instructions
- Prep your chicken pieces and set aside.
- Heat the oil in a cooking pan at medium heat, and add in the chopped onion and whole cumin seeds. Fry until the onion turns slightly golden.
- Put the minced ginger and garlic in the onion, and stir fry for a minute.
- Then add in the rest of the spices, i.e. cumin powder, coriander powder, turmeric powder, red chili powder, ground black pepper, and salt. Stir fry further until the spices release aroma. Take care not to let the spices burn.
- Next, put the chopped tomatoes in the spices. Cook until the tomatoes become soft. Mash them with the back of a wooden spoon until they mix with the spices and turn to a thick sauce. You can add ½ cup of water little by little if the spice mix gets too dry. And cook it with the pan lid on to quicken the process.
- Once your spice masala turns nicely smooth, add the chicken pieces in, and toss around. So the poultry is covered with the sauce.
- Leave it to cook at low heat with a lid on until the chicken is thoroughly cooked. Then add the rest of the water and continue cooking until the chicken is tender. Take care and keep stirring every now and again to avoid burning at the bottom of the pan.
- When the oil separates at the edges, your chicken shorba is ready. Serve it with chopped coriander leaves if you like and enjoy it with either rice or naan bread.
Notes
- Kashmiri red chili powder gives a more vibrant red color with a mild and sweet note in its heat. If it is not available to you, you can put equal amounts of ordinary red chili powder and paprika powder. This can give a similar color and flavor to Kashmiri red chili powder.
- I often use tinned chopped tomatoes because they are more readily available in my pantry.
- If you like, you can whizz the tomatoes with a blender or food chopper until it is smooth before you cook them in the spice. This way, your masala will be smooth quickly.
Nutrition Information
Show Details
Serving
1g
Calories
112kcal
(6%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
7g
Cholesterol
13mg
(4%)
Sodium
468mg
(20%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6portions
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 112kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 13mg | 4% |
| Sodium | 468mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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