Creamy chicken curry soup
Smooth with a little bit of spice, warm up with this winter delight.
Proudly supported by 
The natural yoghurt makes this mild curry soup deliciously creamy.
Ingredients
- 1 tblsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 stalks celery, thinly sliced
- 600g chicken thigh fillets, trimmed and cut into 2cm pieces
- 300g sweet potato, peeled, grated
- 1 green apple, peeled, grated
- 1 tblsp curry powder
- 1 litre (4 cups) chicken stock
- ¼ cup long grain rice
- salt and pepper, to taste
- ⅓ cup chopped fresh coriander
- natural yoghurt, to serve (optional)
Method
-
Heat oil in a stockpot over a medium heat. Add onion, garlic and celery. Cook, stirring, until onion is soft. Increase heat to high.
-
dd chicken, potato, apple and curry powder. Cook, stirring, until chicken starts to colour. Add stock. Bring to boil. Gently boil, covered, for
10 minutes.
-
Add rice. Simmer, covered, for a further 10 minutes, or until rice is tender. Season. Stir in half the coriander.
-
Serve soup topped with yoghurt (optional). Sprinkle with remaining coriander.
