"Coronation Chicken" Soup
From danthecook 9 years agoIngredients
- 1 tablespoon of groundnut oil shopping list
- 1 onion, peeled and chopped shopping list
- 2 sticks of celery, washed and chopped shopping list
- 3 cloves of garlic, crushed shopping list
- 2 green chillis, finely chopped shopping list
- 1/2 teaspoon of fennel seeds shopping list
- 1/2 teaspoon of cumin seeds shopping list
- 1/2 teaspoon of ground coriander shopping list
- 3 rounded teaspoons of medium Madras curry powder (or your favourite blend) shopping list
- 3 smallish sweet potatoes, peeled, washed and cut into 1cm cubes shopping list
- 150g of shredded cooked chicken shopping list
- 1 tablespoon of tomato purée shopping list
- 110g of red lentils, picked, washed and drained shopping list
- 500ml of really good chicken stock (I made mine from the chicken bones) shopping list
How to make it
- 1. Heat the oil over a medium heat and add the onions and celery to soften for about 5 minutes.
- 2. Add in the garlic and chilli, stir for a minute or two to cook out.
- 3. Add in the fennel and cumin seeds and cook for a minute or so.
- 4. Stir in the curry powder, ground coriander and sweet potato and cook, stirring for a few minutes. Mind it doesn't catch and burn.
- 5. Pour in the stock and bring to a simmer. Once bubbling, add in the lentils, tomato purée and shredded chicken.
- 6. Simmer for about 30 minutes until the lentils have thickened the soup and the potatoes are soft. Add more water if it gets too thick.
- 7. Check for seasoning and and some salt and pepper if necessary.
- 8. If it's too sweet a squeeze of fresh lemon juice would help, as would some freshly chopped coriander leaf.
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