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Chicken Korma Soup with Homemade Flat Bread

BY Luisa Farelo-Hayes

A really tasty soup for a wintry evening.

  • Makes : 2-3 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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Chicken Korma Soup

2 Tbsp (30 ml) vegetable oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 tsp (5 ml) ginger, crushed

handful of coriander, stalks finely chopped and leaves kept aside for garnish

2 Tbsp (30 ml) korma paste

2 handfuls of cashew nuts, chopped

½ tsp (2.5 ml) tumeric

2 C (500 ml) chicken stock

2 chicken breasts, sliced thinly

2 x tins (2 x 165 ml) coconut milk

2 chicken breasts, cubed

salt and freshly ground pepper

Greek yoghurt fro garnish

handful of fresh coriander for serving

Dukkah-Spiced Flat Bread

200 g plain flour, sifted

pinch of salt

1 Tbsp (15 ml) baking powder

180 g plain yoghurt

olive oil, for drizzling

1 Tbsp (15 ml) Dukkah spice blend

Heat a medium-sized pot with a little vegetable oil and gently sauté the onion, garlic, ginger and coriander stalks until softened and fragrant.

Add the paste, cashews and turmeric and fry for about a minute to brown the nuts and cook out the paste.

Add the chicken stock and coconut milk and simmer for about 10 minutes.

Using a hand held blender, puree until smooth.

Add the chicken and allow to poach gently for about 5 – 10 minutes or until cooked through. Season with salt and freshly ground pepper and garnish with coriander leaves and a swirl of greek yoghurt.

For the flat bread, combine the flour, salt and baking powder into a bowl.

Make a well in the centre and pour in the yoghurt.

Bring the mixture together until a ball has formed. Knead on a lightly floured surface for a couple of minutes until smooth. You may need to add a little more flour if dough is too sticky.

Divide into 4 equal balls and roll out  into 2 cm rounds.

Drizzle  one side with olive oil and sprinkle with Dukkah, pressing in lightly.

Heat a griddle pan to medium heat  and fry flat breads for a couple of minutes on each side or until the breads are cooked through.

Serve the soup with freshly chopped coriander, a dollop of yoghurt and warm Dukkah flat breads.