- 650 ml water
- 100 g chicken juliennes/ boneless chicken
- 1 packet Knorr Cream of Mushroom Soup
- 25 g soy chunks
- 1 tsp. butter
- 1 tsp. garam masala powder
- ½ tsp. red chilli powder
- A pinch of salt
Place the chicken and soy chunks in a pressure cooker. Sprinkle garam masala, red chilli powder and a pinch of salt.
Add sufficient water and cook for about 10 mins
Once done, separate the chicken and soy chunks from water and shred it in a bowl.
To the chicken stock, add remaining water and Knorr Cream of Mushroom Soup.
Cook over medium heat and stir until thick.
Add in the shredded chicken and soy chunks.
Add butter and serve hot.
A protein packed combo of chicken and mushroom, savour the hearty delight!