BUTTER CHICKEN SOUP WITH ROASTED ROOT VEGETABLES, COCONUT AN

Υλικά

Chicken

400-450g boneless, skinless chicken thighs

2 tablespoons Tandoori Paste (store-bought or see page 256)

1 teaspoon olive oil

Soup

300g peeled pumpkin, diced

200g orange kumara, peeled and diced

2 carrots, peeled and diced

1 teaspoon runny honey

4 teaspoons olive oil

1 leek

1 onion

1 tablespoon curry powder

1 tablespoon Tandoori Paste (store-bought or see

page 256)

1 teaspoon smoked paprika

3 cups salt-reduced chicken

stock

1 x 400g can crushed tomatoes

1 cup water

½ cup lite coconut milk

Mint and lime yoghurt

½ cup unsweetened natural yoghurt or coconut yoghurt

¼ cup chopped mint leaves

Juice of ½ lime or ¼ lemon

To serve

Coriander leaves (optional)

Οδηγίες

Preheat oven to 220°C. Line an oven tray with baking paper.

1. Pat chicken dry with paper towels. Place in a bowl, coat in

tandoori paste and set aside to marinate (at room temp)

while you make the rest of the meal.

2. For the soup, toss pumpkin, kumara and carrots with

honey and half the olive oil in prepared tray. Spread out in

a single layer, season well with salt and pepper and roast

for 20-25 minutes or until soft.

3. Meanwhile, finely dice leek and onion. Heat remaining olive oil in a large pot on medium heat. Cook leek and onion, with a good pinch of salt, for about 5 minutes or until soft (if sticking to the bottom of the pan and burning at any time, just stir in 1-2 tablespoons water, and it will unstick). Stir in curry powder, tandoori paste and smoked paprika and continue cooking for a further 1 minute.

4. Stir in stock, tomatoes, water and coconut milk; bring to a simmer. Add roasted vegetables and continue simmering for a few minutes. Use a stick blender, food processor or blender to purée until smooth, adding a bit more stock or water if you'd like a thinner soup. Season to taste with salt

and pepper.

6. Heat olive oil for chicken in a large (preferably non-stick) fry-pan on medium-high heat. Season chicken with salt and cook for 6-8 minutes until just cooked through and golden on both sides. Set aside to rest for a few minutes before slicing or shredding meat with two forks.

7. Blend yoghurt, mint and lime/lemon juice until smooth and pale green. Season with salt. Alternatively, just finely chop mint and mix with yoghurt and lime/lemon juice. Thin out with a little water if needed. To serve, ladle soup into bowls, top with shredded tandoori " chicken and drizzle with mint and lime yoghurt. Garnish with coriander, if using