Coconut Chicken Curry Soup

Serves 4

Ingredients:

4-5 chicken breasts, cut into chunks or strips

15ml sunflower oil

15ml ghee

1 tin coconut cream

500ml chicken stock

250ml chopped carrots

250ml chopped celery

4 tomatoes, chopped into chunky dice

30-45ml curry powder(for hot curry) or garam masala(for mild curry)

30ml grated ginger root

125ml chopped coriander leaves

10 cloves garlic, minced with 2.5ml salt

Cooks Note:

To mince garlic, chop roughly, then using the side of a chef’s knife, 
mash the garlic into the salt until a paste is formed.

Method:

In a medium saucepan, sauté the chicken in the oil and ghee until the chicken turns white on the outside of the pieces.

Add in the coconut cream and the stock and mix well.

Add the vegetables, ginger and curry powder or garam masala.

Cover and simmer over low- medium heat for 40 minutes, stirring occasionally.

Add the garlic, coriander and check seasoning, adding more salt if required.

Simmer for a further 5 minutes and serve like a soup in bowls.