Summary

Ingredients

• 200 g chicken breast fillet (s)
• 500 ml chicken broth
• 8 tablespoon cashew nuts
• 2 tablespoon oil (peanut or sunflower oil)
• 200 g potato (s)
• 300 g beans, reen
• 300 g carrot (s)
• 1 bay leaf
• 250 ml coconut milk
• 8 pinches curry powder, possibly more
• salt
• Onion (s), roasted

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Instructions

1. First, toast 3 tablespoon cashew nuts in a pan until they are nice and yellow-brown. Grind the remaining cashew nuts in a mortar. Wash the vegetables, cut the carrots into slices, the potatoes into squares and the beans into bite-sized pieces. Wash the chicken breasts, pat dry and also cut into bite-sized pieces.
2. Pour the oil into the pan, fry the chicken breasts briefly and a short time later add the ground cashew nuts. When the chicken breast pieces are seared, deglaze with the chicken stock. Then briefly bring to the boil. Now add the vegetables with the bay leaf. Cover and simmer for about 20 minutes so that the vegetables are still firm to the bite.
3. Add the coconut milk while stirring and bring to the boil again briefly. Now add the salt and curry powder to taste according to your own ideas. Portion the soup and serve with a pinch of roasted onions.