CURRIED CHICKEN SOUP WITH KASUNDI TOAST
This is a refreshing take on a delicious homemade chicken soup for those who have been unwell this winter and feeling nourishing the soul!
Chicken Thighs 500 grams
3 large garlic gloves (or 5 small)
3 Cups of chicken stock
1 - 2 Parsnips
1 - 2 Carrots
2 stalks of celery
Half a Broccoli (I cut up all the stalk to utlilise these in soups)
Heaped Tablespoon of Yellow Curry (feel free to use green or red if that's what you have)
1/2 Can of Coconut Cream
Handful of curry leaves (plus another handful to fry for on top)
Saute the Onion, Garlic and Mustard seeds with some oil in the pot, add Chicken and stir for a couple of minutes. Add veggies diced finely, followed by the stock and curry leaves. Bring to the boil, reduce to simmer and simmer till cooked approx 30 minutes. Reduce heat and add the coconut cream.
Blitz till smooth and serve.
Serve with fried curry leaves, paprika and Kasundi Toast. I will follow up soon with a Kasundi recipe from our family friend Pammy, enjoy!