Creamy chicken curry soup

Smooth with a little bit of spice, warm up with this winter delight.

Prep

10M

Cook

20M

Total

30M

That's Life

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

1.

Heat oil in a stockpot over a medium heat. Add onion, garlic and celery. Cook, stirring, until onion is soft. Increase heat to high.

2.

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.

3.

Add rice. Simmer, covered, for a further 10 minutes, or until rice is tender. Season. Stir in half the coriander.

4.

Serve soup topped with yoghurt (optional). Sprinkle with remaining coriander.

That's Life