Curry soup with chicken skewers

Name: Curry soup with chicken skewers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 2 small peppers (e.g. green and red); 2 (350 g) Chicken filets; 2 TABLESPOONS oil, salt, pepper; 2-3 TEASPOONS Curry; 1 (15 g) easy go. Tbsp. flour; 75-100 g Double cream cream cheese; 7-10 Tbsp Parsley; 4-6 wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
2 small peppers (e.g. green and red)
2 (350 g) Chicken filets
2 TABLESPOONS oil, salt, pepper
2-3 TEASPOONS Curry
1 (15 g) easy go. Tbsp. flour
75-100 g Double cream cream cheese
7-10 Tbsp Parsley
4-6 wooden skewers

Directions

1
Peel and finely chop the onion. Clean, wash and roughly dice the bell peppers. Wash the meat, dab dry and cut into pieces
2
Put the peppers and about half of the meat alternately on wooden skewers. Fry the skewers and the rest of the meat in hot oil all around for about 8 minutes. Season with salt and pepper. Take out and keep warm
3
Sauté onion in hot frying fat. Sweat curry first, then flour in it. Stir in 3/4 l water and bring to the boil. Season with salt and pepper and simmer for about 5 minutes
4
Stir the cream cheese into the soup. Add the chicken cubes. Season soup with salt and pepper. Garnish with parsley. Place skewers on top
5
You can prepare this soup well. Prepare the soup and skewers completely and warm up or roast them at medium heat before serving. Or just prepare the skewers, cover them, put them in a cold place and roast them fresh