Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter (Alternatively use ghee or coconut oil )
  • 2 onions (finely chopped)
  • 2 celery spears (finely chopped)
  • 2 carrots (peeled and finely chopped)
  • 2 large leeks (finely chopped)
  • 4 garlic cloves (crushed)
  • 2 tsp crushed ginger
  • 2 tsp ground turmeric
  • 2 tsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp Chilli powder
  • 1 tsp paprika
  • 2 bay leaves
  • 2 large potatoes (peeled and cubed)
  • 6 cups chicken stock (1.5 liters)
  • 4 chicken breasts (de-boned + skinless)
  • 1 cup cream/coconut milk
  • salt (to taste)
  • pepper (to taste)
  • lemon juice (to taste)
  • Plain yoghurt (For serving)
  • Fresh coriander/cilantro (For serving)

Instruction

  • Melt the butter and a splash of oil(optional) in a large pot.
  • Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant. 
  • Add the garlic and ginger and fry for a minute before adding the spices. Stir together.
  • Add the potato and fry for another minute before pouring in the chicken stock and bay leaves. 
  • Season with salt and pepper, add the cream and allow to come to a simmer. 
  • Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly. 
  • Place the lid back on the pot and allow to simmer for another 10 minutes. 
  • Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste. 
  • Serve with plain yoghurt and fresh coriander/cilantro.