Chicken curry soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4 Chicken filets (100 g each)
- 3/4 l clear chicken stock (instant)
- 20 g Butter or margarine
- 2 TABLESPOONS Flour
- 1 TABLESPOON Curry
- 7-10 Tbsp 200 g
- 7-10 Tbsp Whipped cream
- 1 Mango
- 1 can(s) (580 ml) Pineapple in
- 7-10 Tbsp Pieces
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch ground
- 7-10 Tbsp Coriander
- 150 g frozen peas
- 7-10 Tbsp Parsley
Directions
- 1
Wash the chicken filet and cook in the broth for 20 minutes at low heat. Remove the fillet. Heat fat in a second pot, sauté flour in it until golden brown, add curry and deglaze with chicken stock and cream.
- 2
Bring to the boil. Peel the mango, cut the flesh off the stone. Drain the pineapple. Cut chicken fillets and mango into pieces. Cook the peas in the soup for 5 minutes. Season soup with salt, pepper and coriander.
- 3
Add the fillet slices, pineapple and mango to the soup and warm it up. Serve garnished with parsley leaves.
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