Name: Chicken curry soup
Prep time: 170 min
Cook time: 20 min
Total time: 190 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 kg chicken pieces, skinned, deboned; 1 onion finely chopped; 2 carrots large, peeled and finely chopped; 1 celery stalks finely chopped; 3 garlic cloves, crushed; 1 tsp fresh ginger crushed; 1 tinned tomatoes chopped; 1 Tbs coriander ground; 2 tsp cumin ground; 2 tsp paprika; 2 tsp turmeric; 1/2 tsp nutmeg ground; 1/2 tsp cloves; 1 bay leaves; 1 tsp dried chilli or fresh, to taste; 1 tsp sugar; 1.5 l stock chicken; 100 ml cream; salt and freshly ground black pepper; 4 cup flour; 1/2 tsp Baking powder; 1 tsp salt; 1 Tbs sugar; 1/2 cup milk; 1 eggs; 4 Tbs oil; 4 Tbs butter melted

Recipe Disclaimer

Tap for method

Ingredients (27)

1 kg	chicken — pieces, skinned, deboned
1	onion — finely chopped
2	carrots — large, peeled and finely chopped
1	celery stalks — finely chopped
3	garlic — cloves, crushed
1 tsp	fresh ginger — crushed
1	tinned tomatoes — chopped
1 Tbs	coriander — ground
2 tsp	cumin — ground
2 tsp	paprika
2 tsp	turmeric
1/2 tsp	nutmeg — ground
1/2 tsp	cloves
1	bay leaves
1 tsp	dried chilli — or fresh, to taste
1 tsp	sugar
1.5 l	stock — chicken
100 ml	cream
	salt and freshly ground black pepper

Naan bread:

4 cup	flour
1/2 tsp	Baking powder
1 tsp	salt
1 Tbs	sugar
1/2 cup	milk
1	eggs
4 Tbs	oil
4 Tbs	butter — melted

Tap for ingredients

Method:

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.
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
on)
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.
To visit Simply Delicious’ blog, click here.