Indian curry soup

Name: Indian curry soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 walnut-sized piece of ginger; 250 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TEASPOON Curry; 2 Cloves; 100 g Whipped cream; 600 ml Chicken bouillon (instant); 100 g red lentils; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Coriander and black sesame

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 walnut-sized piece of ginger
250 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TEASPOON Curry
2 Cloves
100 g Whipped cream
600 ml Chicken bouillon (instant)
100 g red lentils
1-2 TEASPOONS sauce thickener
7-10 Tbsp Coriander and black sesame

Directions

1
Peel and finely dice the onion, garlic and ginger. Wash the chicken filet and cut into small cubes. Heat oil. Sweat the prepared ingredients in it. Season with salt, cayenne pepper, curry and cloves.
2
Stir in cream. Deglaze with broth, bring to the boil briefly. Add lentils, simmer for about 15 minutes. Thicken slightly with sauce thickener. Season if necessary and serve sprinkled with coriander and black sesame