Asian Spicy Chicken in Pomegranate and Tamarind Soup
Lots of flavour and filling too
In a deep bottom pan, pour half of the water in a pan then add the chilli, onion, garlic, and chicken. Bring to a boil. simmer it for at least 10 minutes over high heat. Add corn in the cob and aubergine before topping up with the remaining water and bringing to the boil. Simmer for further 15 minutes.
When cooked, add pomegranate juice and tamarind juice, with the celery. Season with salt and pepper. Serve hot.
½ Chicken trim the fat and cut into bite size pieces
2 Corn on the Cob peeled and cut into 3 equal parts
1 Aubergine sliced into
1 bunch Celery chopped at 1\" intervals
1 Pomegranit juiced
¼ cup Tamerind soak in half a glass of hot water then squeeze the juice out
2 lge Onions cut into quarters
1 whole Garlic crushed
2 inches Ginger thinly sliced
5 Red Chillies chopped
2 l water
Salt and pepper to taste