1. In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. 2. Stir in the garlic and ginger paste and the dry masala, blending well. 3. Add the stock. 4. Bring soup to the boil, then lower heat and simmer 10 minutes. 5. Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream. Recipe By : "The Bombay Palace Cookbook", by Stendahl Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 12:04:44 -0800 From: Rooby
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (73%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 71.2mg||22 %|
|Sodium 169.2mg||6 %|
|Potassium 122.2mg||3 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 19.5g|
|Protein 3.1g||4 %|
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Calories per serving: 327
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