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No matter if you're planning an elaborate menu or simply planning ahead for tomorrow's Indian spiced chicken soup. This recipe stems in several decades of playing in kitchen. I discover that including a few ingredients into a recipe provides depth to what exactly is ordinarily dull. You might well be looking for milder food items to create with your leftovers. Nice and gentle Indian spiced chicken soup ideal for post-vacation. The substances in this recipe make your tongue thumping, also have become waist-friendly when you want a'snack' following a busy family trip. Utilizing several substances as alternate options, this soup has been filled using a fall and hot flavor which produces it tasty. The perfect Indian spiced chicken soup to warm up you on chilly winter days. Fantastic for utilizing leftover.

Excellent method to squander a single component. This really is just really a great Indian spiced chicken soup plus one of my favorites. If you are concerned about the nutrient value of a few of the dishes, don't be. Nevertheless it can be low in calories, even though you are not getting much nutrient value from this , it won't sustain you personally, and you'll only end up hungry once more and eating a lot more calories than you otherwise would have. Nutrition facts labels inform you exactly what's in the foods you eat. It helps you determine when you get a healthy and balanced diet plan. Every recipe we all share must have an ingredient tag. Some recipes provide nutritional truth info. The component label lists the exact number inside the field under. They're recorded for each serving and as a proportion of the daily value.

How to make Indian spiced chicken soup

Yield = 6
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 tablespoon 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
  • 1/3 cup chopped fresh coriander leaves
  • Tamar Valley Greek Style Yoghurt, to serve

Method

  • Step 1 Heat the oil in a large stockpot over medium-high heat. Add the onion and stir for 5 minutes or until soft. Add the curry paste and stir for 1 minute or until aromatic.
  • Step 2 Add the chicken broth and tomato. Increase heat to high and bring to the boil. Add the sweet potato and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes or until the sweet potato is just tender.
  • Step 3 Add the chickpeas, coriander and reserved chicken meat. Stir for 2 minutes or until heated through. Serve with the yoghurt.