Indian-spiced chicken soup

Use korma curry paste to add bold flavour to this chunky soup.

Recipe «Indian-spiced chicken soup» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 1 brown onion, finely chopped, 120g korma curry paste, 2L chicken broth, chicken meat reserved, 400g can diced tomatoes , 400g sweet potato, peeled, cut into 1cm pieces, 400g can chickpeas, rinsed, drained, 1/3 cup chopped fresh coriander leaves , Tamar Valley Greek Style Yoghurt, to serve.

Ingredients:

• 1 tbsp vegetable oil 
• 1 brown onion, finely chopped 
• 120g korma curry paste 
• 2L chicken broth, chicken meat reserved 
• 400g can diced tomatoes 
• 400g sweet potato, peeled, cut into 1cm pieces 
• 400g can chickpeas, rinsed, drained 
• 1/3 cup chopped fresh coriander leaves 
• Tamar Valley Greek Style Yoghurt, to serve 

Instructions

1. Heat the oil in a large stockpot over medium-high heat. Add the onion and stir for 5 minutes or until soft. Add the curry paste and stir for 1 minute or until aromatic.
2. Add the chicken broth and tomato. Increase heat to high and bring to the boil. Add the sweet potato and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes or until the sweet potato is just tender.
3. Add the chickpeas, coriander and reserved chicken meat. Stir for 2 minutes or until heated through. Serve with the yoghurt.