In a large pot, fry the onion, carrots and celery in a bit of oil until soft and translucent.
Add the garlic and ginger and fry for another minute before adding the tomatoes and spices.
Allow to cook for 2 minutes.
Add the sugar and stir into the spicy mixture.
Add the shredded chicken and stir to coat the chicken in all the spices and vegetables.
Carefully pour in the stock and allow the soup to come up to a
Simmer gently for 10 minutes until the vegetables are cooked and
the soup looks rich and fragrant.
Add the cream and season to taste. Serve with the Naan bread.
For the Naan bread:
Pre-heat the oven to the hottest setting you can.
(I have a fan-assisted oven that I put on 250 and I switch the grill
Sift the flour, salt and baking powder into a large bowl.
Mix the sugar, milk, egg and 2 tbsn of the oil together.
Make a well in the centre of the flour mix and add the fluids.
Mix well and then turn onto a floured surface and knead well.
Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated.
Place back into the bowl, cover and leave to rest for 2-3 hours.
Divide into 8 balls, roll and shape into ovals with the palms of your hands.
Bake until puffed and brown.
Brush with melted butter the moment it comes out of the oven.
Reprinted with permission of Simply Delicious.
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