Indian chicken curry soup

Those of you who know me know that I love international food. I believe that in any country and in any culture there will always be a dish that we like and an ingredient that we do not know or that we do not have so much in our Mediterranean cuisine and that will attract us a lot its flavor. In this case, I bring you a indian chicken curry soup, whose main ingredient is curry paste.

In this blog we already have fantastic recipes with curry, such as the prawn curry or Curried meatballs. As you can see, the uses of curry they are multiple. Today I wanted to show you how to make an authentic chicken curry in soup in just 20 minutes. And furthermore, it can be almost a unique dish because it has a good balance of nutrients.

In previous recipes we have used curry powder, because this time, we are going to use a more authentic ingredient: curry paste. You will find it in large supermarkets and specialized stores. They are sold by boat and it is like a reddish brown paste. And of course the coconut milkWithout which this dish would not be what it is. You can also find it in large supermarkets and you have specialized ones and you will find it in tin cans (like the crushed tomato that we all know).

Indian chicken curry soup

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Indian chicken curry soup, accompanied by cooked potato, coconut milk and basmati rice. Ideal as a single dish due to its nutritional balance.

• Irene Arcas

• Recipe type: soups
• Calories: 400
• Rations: 4

• Cooking time: 40M
• Total time: 40M

Ingredients

• 150g basmati rice
• 1000 g of water
• 400 g of chicken breast, chopped (in small pieces)
• 150 g potatoes in small pieces
• 50 g of virgin olive oil
• 4 teaspoons of yellow curry paste
• 400 g of coconut milk (1 jar of 400 ml approx.)
• a pinch of salt
• a pinch of pepper
• a fresh spinach leaves

Preparation

1. First we are going to cook the rice. To do this, we pour the water into the glass, place the basket and program 8 minutes, speed 1, varoma temperature. We pour the rice through the jar (which will fall directly into the basket) and program 12 minutes, speed 2, varoma temperature. Stir 2 times during cooking with the help of the spatula, directly through the nozzle without the need for the machine.

2. When the time is up we remove the basket with the help of the notch of the spatula so as not to burn ourselves and we reserve. We throw the water and without washing the glass we will make the curry soup.

3. We put the oil in the glass and the curry paste. We program 4 minutes, temperature 100º, speed 1.

4. We add the coconut milk (which we will have to shake before) and a pinch of salt. We program 5 minutes, temperature 100º, speed 2.

5. While we season the chicken and when the time is up we add it to the glass, along with the chopped potatoes. We program 15 minutes, temperature 100º, speed 1, left turn.

6. When there are 2 minutes to go, add the spinach leaves.

7. To present it, we will serve the curry soup and accompany it with the rice so that each diner can add the amount they want.

More information - Prawn curry / Curried meatballs

Adapt this recipe to your Thermomix model