My husband is coming home from his skitrip tonight, and I thought we’d share a late evening meal together. I wanted something hearty but spicy. I found a recipe on TRINEs MATblogg for an indian chicken soup.
- 1 small onion, finely chopped
- 1 tsp garlic paste
- 1/2 tsp red chili paste
- 1 tbsp ginger paste
- 2 carrots, coarsely grated
- 1 apple, coarsely grated
- 2 tsp ground curry
- 1 (syrlig) eple, grovt revet
- 9-10 dl chicken stock
- 2 dl coconut milk
- 2 large chicken fillets, in cubes
- salt & pepper
- a large bunch of fresh coriander
Prepare all the ingredients in small bowls, one with onion, one with apple, carrot and curry, one with chicken, measure up the chicken stock and have the coconut milk ready.
Fry the chicken cubes lightly, add salt and pepper, and put to the side.
In some oil, fry the onion on low heat till clear and soft. Add the garlic, chili and ginger, stir and fry for another couple of minutes. Add the apple, carrots and curry, mix well, then add the chicken stock and let it simmer for 10-15 minutes. Add the chicken and coconut milk, bring quickly to a boil, then let it sit on the lowest heat until the chicken is cooked through.
Right before serving, add the chopped coriander and stir through. Add more salt and pepper if needed.