Friday, 19 April 2013


  • Small pieces of Chicken – ¼ Cup
  • Sweet Corn canned or fresh corns- ½ Cup
  • Green chillies – 1
  • Onion – ½ Finely chopped
  • Eggs- 2
  • Cream of chicken (Optional) - 1 Tspn
  • Chicken Stock or Broth- ½ Cup
  • Ginger garlic paste- 1 Tspn
  • Corn Starch – 2 Tspn
  • Salt- To taste
  • Carrot pieces- 4 or 5
  • Pepper coarsely powdered- 2 Tspn
  • Spring Onion – Few


  • Bake the chicken pieces along with the ginger garlic paste, green chilies and onion and keep aside, once its cooled, cut the chicken pieces to small cubes.
  • Mix the chicken broth/Stock, corn, carrot pieces with the baked chicken pieces with little water and boil in stove for about 5 minutes.
  • Add the cream of chicken to it and stir well.
  • Add one egg at a time into the soup and stir continuously for the egg to form as thick white pieces.
  • Now, add the corn starch and stir continuously for the soup to thicken.
  • Add the pepper and the salt to it and serve hot sprinkled with spring onion


"For best taste I used the Del monte Sweet corn or you can skip this by using the fresh corns.

You can skip using the cream of chicken as its an optional ingredient but it gives a nice taste to it.

If you don’t want to use the chicken broth, you can use the water used for baking the chicken for the recipe."

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