The famous classic chicken kharcho will be ideal for those people who prefer chicken rather than beef from meat. That's why I love this recipe. There are not so many differences, the soup turns out to be the same rich and spicy from spices.
Ingredients
Step-by-step cooking recipe
Prepare chicken broth. To do this, put water on the fire, put the chicken, bring to a boil and remove the foam. Peel the onion, separate the cilantro leaves from the stem. Put the whole onion and coriander stalks in the broth, boil until the meat is ready and remove from the heat.
Strain the broth, put it back on the fire, pour the rice into it and cook over medium heat until tender.
While the rice is cooking, cut the meat into cubes or just tear it into fibers with your hands, chop the nuts, garlic and coriander leaves finely.
Peel the tomatoes and mash them with a blender.
Preheat a frying pan, pour oil and fry garlic. Add tomatoes, lemon juice and all spices, simmer for 5 minutes and remove from heat.
Pour the dressing into the rice soup, add meat, walnuts, salt to taste. As soon as it boils, turn it off and pour it into plates. Garnish with chopped coriander and serve until it cools down.
