Indian chicken soup

Ingredients for 4 servings:

• 500 g chicken breast
• 600 g carrot(s)
• 2 onions, white
• 1 chili pepper(s)
• 2 cm ginger
• 1 bunch of coriander
• 400 ml coconut milk
• 250 ml chicken stock
• 2 tbsp clarified butter
• 1 tbsp Madras curry powder
• 1 tsp garam masala

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the chicken, pat dry, and cut into cubes. Peel, trim, and slice the carrots. Peel the onions and dice them finely. Rinse the coriander, spin dry, and then finely chop. Wash, slice, deseed, and very finely chop the chili. Peel, finely chop, or grate the ginger. Tip: Use an apple grater. Heat the clarified butter in a saucepan and fry the diced chicken, carrots, chili, ginger, and onions for about 4 minutes, stirring constantly. Now stir in the curry and garam masala and sauté briefly, then deglaze with the coconut milk and stock, bring to a boil, and simmer over medium heat for about 15 minutes. Just before the end of the cooking time, stir the coriander into the soup. Serve the soup in bowls and garnish with some coriander. Serve immediately while hot.