BUTTER CHICKEN SOUP
3 tablespoons butter
1 onion, diced
1 teaspoon crushed garlic
3 teaspoons garam masala
1 tablespoon fresh grated ginger
1 teaspoon chilli flakes
1 teaspoon ground cumin
½ teaspoon paprika
1 can tomato purée
1 can coconut cream
2 cups chicken broth
2 chicken fillets – diced
Greek yoghurt and fresh coriander for garnish
In a large stockpot over medium-high heat, melt the butter.
Brown die the diced chicken, add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and Paprika.
Continue to cook, scraping the bottom of the pan constantly.
After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices.
Cook for 3 minutes, then add the coconut cream and broth.
Bring to a simmer and cook for 40 minutes minutes.
Plate with a dollop of yogurt and finely chopped coriander.
Serve with bread of your choice.
Photo and Recipe: Annalize Hattingh
