Chicken Curry Soup


Chicken Curry Soup
Chicken Curry soup

This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.

Chicken Curry Soup Recipe

Recipe type: Soup
Serves 4

Ingredients
1 kg chicken pieces, poached with skin and bones removed and meat shredded
1 large onion, finely chopped
2 large carrots, peeled and finely chopped
1 celery stalk, finely chopped
3 garlic cloves, crushed
1 tsp. crushed ginger
1 tin chopped tomatoes
1 tbsp. ground coriander
2 tsp. ground cumin
2 tsp. paprika
2 tsp. turmeric
1/2 tsp. each nutmeg and cloves
1 bay leaf
1 tsp. crushed chilies/1 red chili, finely chopped (optional)
1 tsp. sugar
1.5 l chicken stock
100 ml cream
salt & pepper to taste

Homemade bread
4 cups flour
1/2 tsp. Baking Powder
1 tsp. Salt
1 tbsp. Sugar
1/2 cup milk
1 egg
4 tbsp. Oil
5 tbsp. Melted Butter

Method:
For the Soup
In a large pot, fry the onion, carrots and celery in a bit of oil until soft and translucent. Add the garlic and ginger and fry for another minute before adding the tomatoes and spices. Allow to cook for 2 minutes.
Add the sugar and stir into the spicy mixture.
Add the shredded chicken and stir to coat the chicken in all the spices and vegetables. Carefully pour in the stock and allow the soup to come up to a simmer. Simmer gently for 10 minutes until the vegetables are cooked and the soup looks rich and fragrant.
Add the cream and season to taste. Serve with the homemade bread.

For the homemade bread
Pre-heat the oven to the hottest setting you can. (I have a fan-assisted oven that I put on 250 and I switch the grill on) Sift the flour, salt and baking powder into a large bowl.
Mix the sugar, milk, egg and 2 tbsp. of the oil together. Make a well in the centre of the flour mix and add the fluids. Mix well and then turn onto a floured surface and knead well.
Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated. Place back into the bowl, cover and leave to rest for 2-3 hours.
Divide into 8 balls, roll and shape into ovals with the palms of your hands. Bake until puffed and brown. Brush with melted butter the moment it comes out of the oven.
Lunch is served!!

Easy White Homemade Bread
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