Try this hot Indian favourite for an evening starter or main meal. It’s guaranteed to enchant even the most seasoned soup conoiseur.
Ingredients and Method
Try this hot Indian favourite for an evening starter or main meal. It’s guaranteed to enchant even the most seasoned soup conoiseur.
SERVES 4
Nutritional content per serving
1 546kJ | 18g Carbohydrate | 26g Protein | 21g Fat | 2.4g Fibre
15 ml vegetable oil
1 onion, chopped
2 celery sticks, chopped
2 cloves garlic, chopped
1 Granny Smith apple, peeled and chopped
10 ml curry powder
5 ml chilli powder
2 chicken thighs, skin on
2 chicken breasts, skinless and boneless
1.7 L chicken stock
salt and pepper to taste
TOPPING
30 ml sultanas, chopped
30 ml low-fat, plain yoghurt
60 ml parsley, chopped
Combine all the ingredients.
Heat the oil in a pot, add the onion, celery and garlic, cook for 3-4 minutes; add the apple, curry powder, chilli powder, chicken and stock, bring to the boil and simmer for 35 minutes. Remove pot from the heat and remove chicken pieces. When cool, remove the skin and bones, shred remaining chicken meat into strips and return to the soup. Reheat the soup. To serve: ladle into bowls and serve piping hot with a dollop of topping.
