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Categories:
chicken breasts oil carrots ginger root curry powder chicken bouillon whipping cream cornstarch lime juice sugar fresh cilantro
Viewed: 39 - Published at: 7 years agoIngredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons oil
- 9 ounces carrots peeled and cut into very fine sticks
- 1 inch fresh ginger root piece, peeled and finely chopped
- 1 tablespoon curry powder
- 1 tablespoon chicken bouillon granulated
- 1/2 cup whipping cream
- 1 tablespoon cornstarch mixed with a little cold water to a smooth paste
- 2 tablespoons lime juice
- 1 pinch sugar
- fresh cilantro for garnish
Method
- Bring 4 cups of salted water to a boil, add the chicken and cook for 30 mins. Remove the chicken from the pan and pour the stock through a sieve into a clean saucepan.
- Heat 1 tbsp oil in a separate saucepan and saute the carrots and ginger for 2 mins. Sprinkle in the curry powder and pour in the stock. Bring to a boil, sprinkle in the bouillon and cook for 3 mins. Pour in the cream and bring to a boil again. Stir in the cornstarch paste and lime juice. Season with salt, black pepper and a pinch of sugar.
- Heat 1 tbsp oil in a frying pan and fry the chicken until browned on both sides. Remove from the pan and cut into slices.
- Ladle the soup into dishes and add the chicken. Serve garnished with cilantro.
