Chicken Korma Soup
Serves 2, per serving: 2 CC, ½ Veg, 2 Prot, 1 Fat (if using lite coconut milk)
5ml olive oil
½ teaspoon each – crushed garlic, crushed ginger, finely chopped chilies (or to taste)
1 tsp Woolies Mild curry powder (use Medium if too strong)
100g finely chopped onions
400g chicken fillets, cubed
400g par cooked potato cubes
125ml lite coconut milk (I use fat free milk with coconut essence to save my fat serves ;))
300ml chicken stock
Salt and Pepper
Fresh Coriander to serve
Fry spices and onion in olive oil for a few minutes. Add chicken and fry for about 3 minutes. Add rest of ingredients and simmer at a low heat for about 20 minutes (make sure potato is soft). I’m not a fan of soup that’s too chunky, so I took out some of the chicken and liquidized the rest – adding the chicken back to give some texture. Serve with fresh coriander.