Easy and quick everyday dish. A dish like this works well as a sort of fridge-cleaning dish, as it can be varied in countless versions, it is primarily about using what you have at home.
Recipe for curry soup with chicken
Easy and quick everyday dish. A dish like this works well as a kind of clean-out-the-fridge meal, as it can be varied in countless versions, primarily using what you have at home.
I used homemade chicken stock, but it can easily be replaced with, for example, a bouillon cube/Fond du Chef dissolved in boiling water. My chicken meat was shredded meat from the carcass I had boiled the stock with. You can definitely use prepared “chicken strips” or similar from the supermarket.
Leeks and bell pepper can, for example, also be replaced with spring onions or carrots.
Servings: servings
Curry Soup with Chicken
Easy and quick everyday dish. A dish like this works well as a sort of fridge-cleaning dish, as it can be varied in countless versions, it is primarily about using what you have at home.
Ingredients
- 28 gram Oil Or 20 grams of butter
- 6 gram Curry
- 1.1 gram Cumin
- 16 gram Wheat Flour
- 700 gram Chicken Stock
- 1 gram Cayenne Pepper
- 0.9 gram Ground ginger
- 0.25 pcs. Leek
- 1 pcs. Red bell pepper
- 200 gram Chicken Meat Cooked
- Spices Salt, pepper, lemon juice, and gastrique (vinegar and sugar)
Instructions
- Start by heating a thick-bottomed pot and add the oil/butter.
- When it comes to curry dishes, I think they taste better when the curry is "burnt off" beforehand.
- Therefore, I add curry and cumin to the pot in the hot oil and let it roast well. It always smells lovely.
- After a few minutes, add the flour, just like in a roux-based sauce.
- Whisk the flour together with the curry oil until you have a roux.
- Add 1-2 dl of chicken stock at a time and make sure to whisk thoroughly so there are no lumps.
- Turn down the heat under constant stirring and add the rest of the stock and cayenne pepper and ginger.
- Let it simmer for about 10 minutes.
- Remove the outer layer of the leek and cut the inside and top of the bell pepper.
- Cut the bell pepper into slices and then into smaller pieces.
- I prefer my leek finely sliced, so that's what I always do.
- Add the leek and bell pepper to the soup and let them simmer for a few minutes.
- Add the chicken and let it simmer for a few minutes.
- Season with salt, pepper, lemon juice, vinegar, and sugar.