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.