Hyderabadi-style Coconut Chicken Soup

Ingredients

In this Hyderabadi adaptation of tom kha gai, we incorporate traditional Hyderabadi spices like saffron, cardamom, and cloves to infuse the soup with a royal touch. Additionally, we use local Hyderabadi ingredients and cooking techniques to create a unique flavor profile that reflects the essence of Hyderabadi cuisine. We alse have the original recipe for Tom kha gai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into small pieces 500g (1.1 lb) boneless chicken, cut into small pieces
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 4-5 garlic cloves, minced 4-5 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon saffron strands 1/2 teaspoon saffron strands
• 4-5 green cardamom pods 4-5 green cardamom pods
• 4-5 cloves 4-5 cloves
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, green chilies, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they turn white.
4. 4.
   In a separate bowl, mix the turmeric powder, red chili powder, and saffron strands with a little water to form a paste. Add this paste to the pot and mix well.
5. 5.
   Pour in the coconut milk and bring the soup to a gentle simmer. Cook for about 15-20 minutes until the chicken is cooked through and the flavors are well combined.
6. 6.
   Season with salt according to taste.
7. 7.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and water are well mixed.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding to the soup to enhance the flavor and color.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the soup by adding more coconut milk or water, depending on your preference.
• Serve the soup with a squeeze of fresh lime juice for an extra tangy flavor.
• To make it more filling, add cooked rice or noodles to the soup.
• Experiment with different herbs like mint or curry leaves for added freshness.

Serving advice

Serve the Nawabi Nariyal Murgh Shorba hot in individual bowls. Accompany it with warm naan bread or steamed rice for a complete meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh coriander leaves and a sprinkle of saffron strands for an elegant touch. Serve it in beautiful ceramic bowls to enhance the visual appeal.