Butter chicken soup
serves
4
Craving something comforting but short on time? This quick and easy butter chicken soup nails the brief. Ready in 30 minutes, this sweet and creamy soup is the perfect midweek dinner to make for the whole family.
Ingredients (13)
- 2 tbs ghee or vegetable oil
- 1 large onion, halved, thinly sliced
- 2 tbs ginger and garlic paste (see recipe notes)
- 150g butter chicken curry paste
- 400g can tomato pulp (we used Mutti)
- 2 cups (500ml) chicken stock
- 500g chicken thigh fillets, fat trimmed, cut into 3cm chunks
- 400g can chickpeas, rinsed, drained
- 1/4 cup (60ml) pure (thin) cream
- 120g baby spinach
- Coriander leaves, to serve
- Sliced long green chilli, to serve
- Roti, to serve
Method
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1.Melt ghee in a large saucepan over medium-high heat. Cook onion, stirring often, for 5 minutes, or until well browned. Reduce heat to medium and add both pastes. Cook, stirring, for 1 minute. Stir in tomato pulp, stock, chicken, chickpeas and 1 cup (250ml) water and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 20 minutes, or until chicken is cooked through. Stir in cream and spinach, then check seasoning.
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2.Serve with a sprinkle of coriander and chilli, with roti alongside, to dip into the soup.
Recipe Notes
Mixed ginger and garlic paste is available at supermarkets and Indian grocers. You can also use 1 tbs each ginger paste and garlic paste, or 1 tbs each freshly grated ginger and garlic. The soup makes 2L and will keep in the fridge for up to 3 days or the freezer for up to 3 months.
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