Mullygatawny Soup

Ingredients for 2 servings:

• 2 chicken legs
• 2 onions
• 1 garlic clove(s)
• 1 cup of natural yogurt
• 3 tbsp oil
• 1 piece(s) ginger, fresh
• ½ tsp chili powder
• ½ tsp coriander, ground
• 1 carnation(s)
• 1 tsp curry powder
• ¾ liter water or chicken broth
• salt and pepper
• 50 g rice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Curry soup with chicken

Wash the chicken thighs, pat dry, and cut them into strips. Peel the onions and slice them; peel and finely chop the garlic and ginger. Heat the oil in a pan and fry the chicken pieces until well browned on all sides. Remove the chicken pieces and add the onions and garlic to the pan juices and fry until translucent. Add the yogurt. Add the ginger and the remaining spices. Fry briefly, then pour in the water, add the meat back in, and simmer over low heat for about 45 minutes. Once the meat is cooked, remove the chicken pieces from the soup, remove the meat from the bones, and return it to the soup. Season to taste one last time. Cook the rice separately and serve with the soup. Serve with fresh baguette.