Curried chicken & coconut soup
The combination of chicken and coconut reminds me of delicious Thai-style dishes, resulting in lovely flavours. It makes for a great, light meal, enjoyed with any bread of choice. To make your own coconut milk, simply soak about 80 ml desiccated coconut in 300 ml milk. I even heat in the microwave, leave to stand a while and then strain to use the milk. You can even add the coconut if you like.
Serves 4 – 6
45 ml (3 Tbsp) butter or margarine
1 medium onion, coarsely chopped
2 cloves garlic, crushed
5 ml (1 tsp) medium curry powder
60 ml (¼ cup) cake flour
2 (about 300 g) chicken breast fillets, cut into small pieces
about 375 ml (1½ cups) chicken stock
410 g can cream-style sweetcorn
250 ml (1 cup) coconut milk
15 ml (1 Tbsp) chopped fresh thyme or 5 ml (1 tsp) dried
salt and freshly ground black pepper to taste
1. Melt butter in a large, heavy-based saucepan. Add onion and garlic and sauté for a few minutes until soft. Add curry powder and flour and fry for about 1 minute.
2. Add chicken and fry lightly until cooked.
3. Add stock, sweetcorn, coconut milk, thyme and seasoning. Simmer for about 10 minutes until cooked and heated through. Serve hot.
Variations
– Substitute chicken with pork or beef.
– Substitute coconut milk with milk or fresh cream.