Chicken Korma Curry Soup with Homemade Flat Bread
Cozy Up with Chicken Korma Curry Soup & Homemade Flatbreads
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. But what if we told you we’ve taken the classic comfort of soup and infused it with the exotic flavors of Indian cuisine? Introducing our Chicken Korma Curry Soup with Homemade Flatbreads – a delightful fusion that’s both satisfying and surprisingly easy to make!
This isn’t your average chicken soup. We’ve taken the rich, creamy base of a korma curry and transformed it into a velvety smooth soup, packed with tender chicken and aromatic spices. The homemade flatbreads are the perfect accompaniment – soft, warm, and ideal for soaking up every last drop of that delicious soup.
What makes this soup special?
- Authentic Flavors: We use a fragrant korma paste and a blend of turmeric, ginger, and garlic to create a truly authentic Indian flavor profile.
- Creamy Texture: Coconut milk adds a luxurious creaminess that elevates this soup to a whole new level.
- Homemade Touch: Making your own flatbreads adds a special touch and ensures they’re perfectly fresh and warm.
- Quick & Easy: Despite the complex flavors, this soup comes together in under an hour, making it perfect for a weeknight meal.
Serving Suggestions:
- Garnish with a generous sprinkle of fresh coriander and a dollop of Greek yoghurt for a burst of freshness and tang.
- Serve with a side of mango chutney for a touch of sweetness.
- For a spicier kick, add a pinch of chili flakes or a dash of your favorite hot sauce.
Frequently Asked Questions:
- Can I use pre-made korma paste? Yes, absolutely! If you’re short on time, feel free to use a good quality pre-made korma paste. Just adjust the amount to your taste.
- Is this soup suitable for vegetarians? You can easily adapt this recipe for vegetarians by substituting the chicken with chickpeas or lentils.
- Can I make the flatbreads ahead of time? While they’re best served fresh, you can make the dough ahead of time and store it in the fridge for up to 24 hours. Just roll and cook them when you’re ready to serve.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
- What kind of chicken should I use? We recommend using chicken breasts for this recipe, as they are lean and cook quickly. However, you can also use chicken thighs for a richer flavor.
We hope you enjoy this flavorful and comforting Chicken Korma Curry Soup with Homemade Flatbreads! It’s a perfect way to warm up on a chilly day and impress your family and friends with your culinary skills.
Chicken Korma Curry Soup with Homemade Flat Bread
Ingredients
- 2 Tbsp vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1 tsp ginger crushed
- handful coriander stalks finely chopped
- 2 Tbsp korma paste
- 2 handfuls cashew nuts chopped
- ½ tsp turmeric
- 2 C chicken stock (500 ml)
- 2 chicken breasts sliced thinly
- 2 tins coconut milk (2 x 165 ml)
- 2 chicken breasts cubed
- pinch salt
- pinch pepper freshly ground
- handful fresh coriander for garnish
- to taste Greek yoghurt for garnish
- 200 g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 100 ml water
- 1 tbsp oil
Instructions
- Heat the oil in a large pot. Add the onion and cook until softened. Add the garlic and ginger and cook for another minute.
- Add the korma paste, cashew nuts, and turmeric. Cook for another minute.
- Add the chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add the chicken breasts and cook for another 10 minutes, or until cooked through.
- Blend the soup until smooth.
- Season with salt and pepper to taste.
- Garnish with fresh coriander and a dollop of Greek yoghurt.
- For the flatbreads, mix the flour, baking powder and salt in a bowl.
- Add the water and oil and mix to form a dough.
- Roll out the dough and cut into circles.
- Cook the flatbreads in a hot pan for 2-3 minutes per side, or until golden brown.
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