Chicken Shorba - The Classic Pakistani Chicken Curry
User Reviews
5
Chicken Shorba - The Classic Pakistani Chicken Curry
Description
Chicken Shorba begins with frying chopped onions and whole cumin seeds in neutral cooking oil until golden, followed by adding minced ginger and garlic. Ground spices including cumin, coriander, turmeric, Kashmiri red chili powder, black pepper, and salt are stirred and cooked with chopped tomatoes until the mixture becomes a smooth, thick sauce. The tomatoes are mashed to integrate fully with the spices.
Chicken pieces are then added and coated with the masala before simmering gently with the lid on until fully cooked and tender. The slow cooking allows the spices to infuse the chicken and broth, resulting in a richly flavored curry.
This classic curry can be served as a comforting main dish with rice or flatbreads. Kashmiri red chili powder adds a mild heat and vibrant red color; if unavailable, a blend of regular chili powder and paprika provides a good substitute.
Tinned chopped tomatoes may be blended before cooking to achieve a smoother masala base. Adjust water quantity during cooking to control consistency. Careful attention prevents the spices from burning to maintain balanced flavor.
Ingredients
- 1 chicken approximately 1.3 - 1.7 lbs, baby
- 1 onion chopped, medium, brown
- ½ inch ginger minced.
- 4 garlic minced, cloves
- ½ teaspoon cumin seeds whole
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon Coriander ground
- 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 tomato chopped (see the note, medium
- ⅓ cup neutral cooking oil see the note, generic cooking oil
- 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 offers mild heat and vibrant color; substitute equal parts regular chili powder and paprika if unavailable.
- Tinned chopped tomatoes can be blended smooth before cooking for a smoother sauce.
- Add water incrementally while cooking the spice masala to prevent dryness and promote even cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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