Summary

Ingredients

• 50 ml oil
• 3 small onion (s)
• 1 piece (s) ginger root
• 2 tablespoon curry powder
• 3 cloves garlic
• 100 g curry paste, red
• 25 g butter
• 4 medium carrot (s)
• 250 g lentils, red
• 200 g tomato (s), chunky, from the can
• 1 vegetable stock cube
• 1 teaspoon mustard seeds, black, alternatively yellow
• 1 orange (s), juice it
• Pepper White
• 1 teaspoon, leveled cinnamon
• 1 tablespoon turmeric
• 2 pinches cumin
• water
• soy sauce
• coriander green
• Fish sauce
• 2 chicken breasts
• Chili powder
• salt

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Instructions

1. Peel the carrots, ginger, onions and garlic. Roughly chop the onions, ginger and garlic and sauté in the oil. In the meantime, cut the carrots in half, roughly chop, add the curry powder, 75 g red curry paste and butter, sweat with them. If the oil is not enough, add some. Also sweat the lentils, after 1 minute fill up with a liter of water and add the stock cube. Add canned tomatoes, juice of one orange, mustard seeds and cumin. Let simmer for 45 minutes on medium heat. Stir occasionally.
2. During this time, parry chicken breasts, i.e. free from tendons, fat and blood vessels. Cut into wafer-thin slices and marinate with 25 g curry paste, one teaspoon of soy sauce and one teaspoon of fish sauce. Mix well.
3. Puree the soup after 45 minutes, if it seems too thick, dilute with water or vegetable stock. Bring to the boil briefly, cook for only about 10 seconds and then remove from the hob. Then add the turmeric and season with fish sauce, soy sauce, chilli, salt, cinnamon and coriander greens.
4. Add the marinated chicken breast to the still hot soup and let it stand.
5. This goes well with Indian papadam.