Filter
Reset
Sort ByRelevance
Nate Bartlett
Indian coconut chicken soup
Indian coconut chicken soup with apple, paprika, rice and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the apples into quarters, remove the core and cut the quarters into pieces. Clean the peppers and cut into pieces.
-
Peel and finely chop the ginger. Cut the chicken fillet into strips and the coriander fine.
-
Heat the oil in a frying pan or soup pot with a thick bottom and brown the chicken strips in 4 minutes. Take the chicken out of the pan.
-
Heat the rest of the oil and fry the apple, pepper and ginger, stirring for 5 minutes. Stir in the chicken and curry paste.
-
Pour the stock and coconut milk into the soup pot and bring to the boil.
-
Stir the rice through the soup and let it simmer for 15 minutes. Season the soup with salt and pepper.
-
Divide the soup over deep plates and sprinkle with the coriander.
Blogs that might be interesting
-
20 minMain disholive oil, onions, garlic, sauerkraut, giant beans, Zaanse mustard, salmon fillet, flat leaf parsley,sauerkraut with giant beans -
20 minMain dishpotato, garden pea carrot, liquid margarine, minced beef,vegetable stew with minced meat (baby 6-8 months) -
40 minMain dishtrottole, eggplant, traditional olive oil, garlic, tomato cubes, grated old Gouda cheese 48,Pasta alla Norma -
65 minMain dishfloury potatoes, flour, salt, grated beetroot, Parmesan cheese, Eggs, orange, butter, Italian spices,beet gnocchi with sage and orange
Nutrition
495Calories
Sodium1% DV15mg
Fat35% DV23g
Protein46% DV23g
Carbs16% DV48g
Fiber28% DV7g
Loved it