Murghi Chicken Curry Soup

• 3 13 lbs cubed raw chicken
• 3 tablespoons ghee
• 6 de-seeded cardamom pods, slightly crushed
• 2 12 cups chopped onions
• 12 teaspoon turmeric
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons minced fresh ginger
• 6 cups hot water
• 1 cup cubed butternut squash
• 2 tomatoes, grated
• 3 tablespoons chopped cilantro
• 1 tablespoon chopped parsley

1. In a saucepan heat the ghee over medium high temperature, then saute the slightly-crushed cardamom pods for 10 seconds.
2. Add the chopped onion and cook for 2 minutes.
3. Add the cubed chicken, turmeric, salt, pepper, and ginger, and saute until slightly browned, about 5 to 7 minutes, stirring occasionally.
4. Add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally.
5. You can add extra water to achieve desired consistency or flavor, if necessary.
6. Serve with basmati rice, chutney and puri (puffed fried bread).
7. Source: Joanie at Gails Recipe Swap.

chicken, ghee, cardamom pods, onions, turmeric, salt, black pepper, fresh ginger, water, butternut squash, tomatoes, cilantro, parsley

Taken from www.food.com/recipe/murghi-chicken-curry-soup-115504 (may not work)