Ingredients
- 175g chicken
- Salt to taste
- Pinch of turmeric
- Green chillies to taste
- 1/2 onion
- 2 tbsps spring onions (chopped)
- 15g butter
- 400g creamed sweetcorn
- 100g frozen sweet corn
- Pepper to taste
- 1 block (12g) chicken stock ( We buy our halal chicken stock from barkats in Bolton)
- 1 beaten egg
Method
- Recite Bismillah
- Cook chicken with salt, turmeric & green chillies till tender & the water evaporates on low to medium heat.
- Shred chicken
- In another pot braise onion & spring onions in butter till transparent.
- Add creamed sweet corn, frozen sweet corn, shredded chicken & chicken stock.
- Bring to a boil. Cover & simmer for 5 minutes.
- Add pepper to taste.
- Add beaten egg. Stir quickly to form egg threads. Cook until egg has set. If soup is too thick add water & simmer.
- Serve with garlic bread.(See recipe)
Tiers 