John Myers
Indian Curry Soup
The perfect indian curry soup recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillet
- 4 Pc. Spring onions fresh, cut
- 2 Pc. Garlic cloves chopped
- 1 Pc. Ginger 2-3 cm, chopped
- 2 tbsp Rapeseed oil
- 3 tbsp Curry
- 1 tbsp Flour
- 1 liter Poultry broth
- 1 Pc. Freshly diced mango
- 70 g Mango chutney
- 1 tbsp Soy sauce
- Salt as needed
- Spice mix Garam Masala or curry to taste
- 200 g Whipped cream
- Chop the spring onions, garlic and ginger as described above.
- Wash the chicken breast fillet and cut into 2 cm strips.
- Heat the oil in the wok, first fry the vegetables, then the meat, dust with curry and flour and mix well.
- Deglaze with poultry stock and cover and simmer gently for about 20 minutes.
- In the meantime, peel and dice the mango. Stir into the soup together with the mango chutney.
- Season the soup with salt, soy sauce and curry powder (better with garam masala).
- Just before serving, stir the whipped cream into the soup.
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