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 

1. Recite Bismillah
2. Cook chicken with salt, turmeric & green chillies till tender & the water evaporates on low to medium heat.
3. Shred chicken
4. In another pot braise onion & spring onions in butter till transparent.
5. Add creamed sweet corn, frozen sweet corn, shredded chicken & chicken stock.
6. Bring to a boil. Cover & simmer for 5 minutes.
7. Add pepper to taste.
8. Add beaten egg. Stir quickly to form egg threads. Cook until egg has set. If soup is too thick add water & simmer.
9. Serve with garlic bread.(See recipe)