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Photo of Keralan chicken curry soup by WW

Keralan chicken curry soup

8
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, chopped

Garlic

2 clove(s), crushed

Root Ginger

1 tablespoon(s), grated

Chilli, green or red

1 individual, chopped

Curry Powder

2 teaspoon(s)

Fennel Seeds

1 teaspoon(s), level

Cinnamon Stick

1 stick(s)

Reduced fat coconut milk, tinned (7.7% Fat)

400 ml

Chicken stock cube(s)

1 cube(s), 700ml

Potatoes, Raw

300 g, diced

Chicken breast, skinless, grilled

200 g, cooked and shredded

Kale, raw

100 g, chopped

Brown rice, microwaveable

250 g

Coriander, fresh

1 tablespoon(s)

Instructions

  1. Mist a large pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until soft. Add the garlic cloves, ginger, green chilli, mild curry powder, fennel seeds and cinnamon stick, then cook for 1 minute.
  2. Pour in the coconut milk and 700ml stock and bring to a simmer, then add the potato and cook for 5 minutes until the potato is tender. Remove and discard the cinnamon stick, then use a stick blender to blitz the soup until smooth.
  3. Stir in the cooked chicken, kale and cooked microwavable brown rice. Simmer for 1-2 minutes, until the kale has wilted then serve garnished with fresh coriander and extra green chilli.

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