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Tandoori Chicken
Chicken Coriander Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tablespoon oil divided
- 1 tablespoon garlic minced
- 3 green chilies sliced, or
1 jalapeño - 2 tablespoon plus grated ginger divided
- 1 cup cilantro stems roughly chopped
- 1 pound chicken breasts
- 12 black peppercorns
- 1 teaspoon salt
- 2 cup chicken broth we used better than bouillon
- 1 cup cabbage thinly sliced
- 1 cup carrots julienned
- 3-6 tablespoon corn starch or arrowroot powder mixed in
1 cup of water - 1/4 teaspoon fresh ground pepper optional
- 1/2 cup cilantro chopped
- 2 tablespoon lemon juice
Ingredients
|
Instructions
- Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add
1 tablespoon oil. Add garlic, green chilies,1 tablespoon ginger and cilantro stems. Mix well. - Add chicken breasts, black peppercorn, salt,
2 cups of water and2 cups of broth. Give a quick stir and close Instant Pot with pressure valve to sealing. - Set Instant Pot on Manual(Hi) for 10 minutes followed by Natural Pressure Release.
- Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.
- Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth.
- Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Once the ‘hot’ sign displays, add the remaining oil, cabbage, carrots and remaining ginger. Mix well.
- Add shredded chicken, reserved broth and corn starch water.
- Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, lemon juice and chopped cilantro
- Enjoy hot!
Recipe Notes
Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth. If you can find enoki mushroom, they add a great crunch too.
Adjust the corn starch or arrowroot powder, to the textures you prefer.
Adjust green chilies and fresh ginger to take the spice level up or down.
Go ahead and double up on cilantro if you have extra.
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
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Don’t see the coriander amount to be used listed. Could you please provide? Thank you.
Great recipe; tasted fantastic. Cook time is actually longer; doesn’t factor in the time for Natural Pressure Release.
Coriander is a Indian word for Cilantro. This recipe uses fresh cilantro as mentioned in the ingredients – 1 cup cilantro stems roughly chopped
Didn’t bother with stem, Added lots of chopped cilantro, fresh ginger.
Add shredded carrots after cooking.
Lime juice instead of lemon juice.
No cabbage, add cooked rice.
1 hatch green chile.
A few dashes of fish sauce.
I really, really like this recipe. The flavor is delicious. I am on a low carb diet so I left out the cornstarch. Easy to make! Thank you to the person who posted this recipe!
I left out the cornstarch, added serrano peppers (seeded). Added orzo one time which thickened it. Another time used thin rice noodles. Agree with the lime over lemon. Also Ive used all sorts of chicken cuts. Drumsticks. Even wings.
Going to sub cabbage for califlower rice. What do you guys think?
Good without ginger as well.
Double the recipe…its that good!
I made this soup as instructed, except i used pablano chili peppers, doubled the chicken (i have a house full of boys), and doubled the garlic (I’m married to an Italian). LOL!! Everyone LOVED it!!!! Really great recipe! Oh, and it was my very first time using my InstantPot!!
Delicious…and like others, I made a few additions/adjustments/substitutions: lime juice instead of lemon, halved brussel sprouts instead of cabbage, Cheyenne pepper (in addition to jalapenos, peppercorns and regular black pepper), fish sauce, additional carrots, additional chicken and garlic broth, no cornstarch, and chicken thighs instead of breasts. Thanks so much for sharing this recipe!
Very good soup! Whole family loved it!
This was a delicious meal which I will make again. However I don’t think even the Flash could prepare this in 10 minutes!
My husband has the flu so I decided to make chicken soup for dinner. This was amazing! I didn’t have a chilis or cabbage. The chilis were omitted and I ended up using brussell sprouts instead of the cabbage. I added a small amount of brown mushrooms and a few noodles. Will definitely make this again. My husband loved it!
Awesome flavor! Certainly takes longer than 10 min but well worth it!
I made it to recipe except I added 1/2 tablespoon of cumin.
Added an extra layer of savory flavor!
This is a great recipe!!
Very easy meal. It does take an extra 40 min for the natural depressurization. I understand wanting a clear broth but I’m in student housing so straining wasn’t an option. I just threw the cabbage, ginger, and carrots in and brought it back to a boil and simmered a few minutes. It was still delicious. The chicken is super tender.