Keralan chicken curry soup
12
Points®
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
Garlic
2 clove(s)
Root Ginger
1 tablespoon(s)
Chilli, green or red
1 individual
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)
Potatoes, Raw
300 g
Chicken breast, skinless, grilled
200 g
Kale, raw
100 g
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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