CHICKEN CURRY SOUP

• porsi: 2

Bahan-bahan

400g cooked chicken or raw chicken breast

Olive oil

1 tbsp mild curry powder

1 tsp cumin seeds

1 tsp ground coriander

1 tsp wholegrain mustard

2 white onions, grated

2 carrots, grated

2 parsnips, grated

3 garlic cloves, grated

1 fresh red chilli, deseeded and finely diced

2.5cm piece of fresh ginger, peeled and grated

2 chicken stock cubes

1L boiling water

50g basmati rice (uncooked weight)

Salt and black pepper

1 lime, cut into wedges,

To serve:

Fresh coriander leaves

Petunjuk

1 If you have leftover roast chicken, then simply run your knife through it to shred it. If you're cooking it from scratch, pop your chicken breast in a pan of cold water and bring to the boil, then reduce the heat and simmer for 30 minutes. Remove from the pan and run under cold water, then shred.

2 Heat a large heavy-based casserole or pot and add some oil. Add your curry powder, cumin seeds, coriander and mustard. Fry for one minute, until you can smell the spices.

3 Add your onions, carrots, parsnips, garlic, chilli and ginger. Pour in a splash of water and pop a lid on top, as this will create steam and help to cook your vegetables faster. Cook until softened. Dissolve the stock cubes in the hot water, then pour it into the pot along with the shredded chicken and the rice. Cover the pot and simmer for 20 minutes so that the rice cooks and absorbs all of the flavours. Season with salt and pepper.

4 To serve, ladle into warmed bowls with lime wedges and garnish with fresh coriander leaves. This will last for three days in your fridge once chilled.