Ask a chef: The Good Oil’s curry chicken soup

Ask a chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.


The Good Oil’s curry chicken soup
Prep time 10 minutes
cook time 30 minutes

Ingredients

400g chicken breast, finely diced
4 garlic cloves crushed
1 diced white onion
½ sliced leek
1 diced carrot
1 diced parsnip
2 Tbsp canola oil
20g butter
4 Tbsp mild curry powder
1 cup peas
1 litre chicken stock
handful of corriander (optional)
salt and ground black pepper

Method

Heat oil in soup pot and sweat off the vegetables (except the peas) with the curry powder.

Stir for 5 minutes until vegetables are soft.

Add stock and bring to a simmer for 15 minutes then blitz soup with a stick blender to a smooth consistency.

Add chicken to soup and stil until it is cooked through.

Add 1 cup of peas and stir.

Add finely chopped butter for a creamy finish.

Season to taste.

Garnish with grated carrot, fresh corriander and cream.

 

Requested by Helen Jones, of Mosgiel.
Provided by The Good Oil.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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