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Chicken Korma Curry Soup with Homemade Flat Bread

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, lunch
Cuisine Indian
Servings 3

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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