Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoons oil
- 250 ml coconut milk
- 750 ml chicken broth
- 1 teaspoon black pepper
- 1 bay leaf
- 2 tablespoon flour (chickpea flour)
- 1 apple, sour, diced
- 2 tomato (s), chopped
- 2 tablespoon curry powder
- 1 onion (s), finely chopped
- 1 teaspoon ginger, grated
- 1 clove garlic, chopped
- 20 g butter
- 4 chicken breasts
Print Recipe
Pin Recipe Instructions
- Heat the oil and butter in a saucepan. Briefly sweat the garlic and ginger over low heat. Add the onions and sweat them too.
- Dust with the curry powder. Let simmer briefly. Add tomatoes, apple, chickpea flour, bay leaf and pepper, deglaze with stock and coconut milk. Bring to the boil, stirring constantly, simmer gently for 30 minutes.
- Add the chicken to the soup and simmer for another 15 minutes. Then take the meat out again and cut into strips.
- Fish the bay leaf out of the soup and then finely puree the soup. Add the chicken to the soup, warm up gently.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below