Chicken and corn soup

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 15
Servings 8
Time 25

Ingredients

  • 30
    ml
    sunflower oil
  • 1
    medium onion, finely chopped
  • 3
    peppercorns
  • 2
    cloves
  • 1
    cinnamon stick
  • 5
    ml
    ground cumin
  • 3
    chicken breast fillets, cubed
  • 5
    ml
    crushed garlic
  • 5
    ml
    ginger, freshly grated
  • 5
    ml
    green chillies, chopped
  • 5
    ml
    mustard powder
  • 410
    g
    can cream-style sweetcorn
  • 1
    Litres
    milk
  • 155
    g
    can dessert cream
  • 125
    ml
    coriander, freshly chopped
 

Method

30
 
Heat the oil in a saucepan and fry the onion, peppercorns, cloves, cinnamon and cumin until golden.
Add the chicken, garlic, ginger, chillies and mustard and cook over a medium heat for three to four minutes or until the chicken is cooked through.
Liquidise the sweetcorn with 500 ml water and add to the chicken mixture.
Simmer for 10 to 15 minutes.
Add the milk and cream and bring to the boil.
Reduce the heat and simmer for five minutes.
Add the fresh coriander and season to taste.
Serve with garlic bread or Naan bread.
 

Read more on: poultry  |  soup  |  shallow-fry
 

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