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Chicken Korma Curry Soup with Homemade Flat Bread
A really tasty Indian spiced soup, ideal for a wintery evening.
- Serves: 2-3 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
issue 41
Ingredients
Chicken Korma Soup
2 Tbsp (30 ml) vegetable oil
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) turmeric
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 for garnish
handful of fresh coriander for serving
Dukkah-spiced Flat Bread
200 g plain flour, sifted
1 Tbsp (15 ml) baking powder
180 g Greek yoghurt
olive oil, for drizzling
1 Tbsp (15 ml) Dukkah spice blend
Method
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 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.
Flat Bread
For the flatbread, combine the flour, salt and baking powder in 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 the 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 flatbreads 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 flatbreads.
