Chicken Korma Soup with Homemade Flat Bread
A really tasty soup for a wintry evening.
- Makes : 2-3 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
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.