Chicken and Tomato Soup Curry
I wanted to have a light sou curry that would help to alleviate fatigue and make me healthier too. I made this dish using canned tomatoes as the main ingredient.
The chili content in garam masala varies by the brand. Adjust the spiciness carefully. For 4 big servings. Recipe by Yukirusan
Chicken and Tomato Soup Curry
I wanted to have a light sou curry that would help to alleviate fatigue and make me healthier too. I made this dish using canned tomatoes as the main ingredient.
The chili content in garam masala varies by the brand. Adjust the spiciness carefully. For 4 big servings. Recipe by Yukirusan
Cooking Instructions
- 1
Make boiled eggs. Chop the garlic, ginger and onion. Cut the boiled eggs in half lengthwise, and cut the courgette into bite sizes.
- 2
Cut off the root of the asparagus by 1-2 cm and peel the bottom part with a peeler.
- 3
Cut the aubergines in half lengthwise, soak in water to remove the astringency, score the skin in a crisscross pattern. Then cut 2/3 lengthwise in the center.
- 4
Peel the potatoes and carrot. Wrap in cling film and microwave for 3 minutes in 600W. Or you can boil. Quarter the cooked carrot.
- 5
Season the chicken wings with salt and pepper and leave to rest. Put 1 tablespoon of olive oil in a frying pan and brown both sides. Then put them on one side on a plate.
- 6
Put 3 tablespoons of olive oil and the ★ ingredients in a pan. Sauté until browned and aromatic. Add onion and sauté well for 5 minutes.
- 7
Add ☆ ingredients and sauté, taking care not to let it burn. Add the canned tomatoes and cook. Add the ♢ ingredients and bring to the boil. Then add the chicken wings and simmer for 15 minutes.
- 8
Add 1 tablespoon of olive oil in the frying pan used to fry the chicken wings. Stir-fry the aubergines, courgette, and brown the potatoes and carrot.
- 9
Season the soup curry (Step 7) with coarse salt and soy sauce. Arrange the vegetables in a serving bowl, ladle in the piping hot soup curry, and top with the boiled egg to serve.
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