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Indian-spiced chicken soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your chunky soup with flavorful korma curry paste.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 120g (1/2 cup) korma curry paste
  • 2L chicken broth, chicken meat reserved (see related recipe)
  • 400g can diced tomatoes
  • 400g sweet potato, peeled, cut into 1cm pieces
  • 400g can chickpeas, rinsed, drained
  • 82.50 ml chopped fresh coriander leaves
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • In a large stockpot over medium-high heat, warm the oil. Sauté the onion for 5 minutes until soft. Mix in the curry paste and cook for 1 minute until fragrant.
  • Pour in the chicken broth and tomato, then crank up the heat to high until it boils. Mix in the sweet potato and lower the heat to medium. Let it simmer for 10 minutes, stirring occasionally, until the sweet potato is tender.
  • Combine the chickpeas, coriander, and reserved chicken meat in the pan and stir for 2 minutes or until heated through. Serve with a dollop of yogurt.

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