Summary

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

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Instructions

1. Heat the oil and butter in a saucepan. Briefly sweat the garlic and ginger over low heat. Add the onions and sweat them too.
2. 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.
3. Add the chicken to the soup and simmer for another 15 minutes. Then take the meat out again and cut into strips.
4. Fish the bay leaf out of the soup and then finely puree the soup. Add the chicken to the soup, warm up gently.