John Myers
Contents
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Ingredients
- 2 Chicken breast fillets
- 3 tbsp Olive oil
- 1 pole Leeks, cleaned and cut into rings
- 1,5 l Chicken broth instant
- 2 medium sized Carrots, peeled and cut into large cubes
- 2 medium sized Potatoes, peeled and cut into equally coarse cubes
- 1 tsp Salt
- 2 tbsp Curry powder
- 2 tbsp Chilli flakes
- 3 tbsp Sesame
- 1,5 cups Uncooked basmati rice
- 1 Can Coconut milk
- 100 ml Cream
- 4 tbsp Freshly squeezed lemon juice
- 3 tbsp Sugar
- Pepper
- Extra sesame seeds to sprinkle before serving
Instructions
- Rinse off the chicken breast fillet, pat dry and cut into small, bite-sized pieces. Fry lightly in 2 tablespoons of olive oil, remove from the pan and set aside. Put the rest of the spoonful of oil in the saucepan, sauté the leek lightly and deglaze it with the chicken stock.
- Add the diced carrots and potatoes, sprinkle with curry, salt, chilli flakes and sesame seeds, stir everything well and simmer for about 5 minutes.
- Then add the raw rice and simmer again for 10 minutes. Then pour in the coconut milk and cream and then add the meat again. Season with lemon juice, sugar, pepper and possibly a little more salt, switch off the stove, let the soup steep a little. If the soup is on the plate, sprinkle some sesame over it, it will crunch so nicely when you eat. Already done .............. just eat.
Nutrition
Serving: 100gCalories: 211kcalCarbohydrates: 14.5gProtein: 14gFat: 10.7g
