From the remains of baked or grilled chicken and yesterday’s basmati rice, you can cook a delicious and fragrant Indian-style soup. Its highlight is the curry Madras seasoning, which will fill the dish with wonderful warming notes. Fry the curry madras in butter to better reveal the aroma of spices. Then a frying is prepared from onions, carrots and celery, broth and rice with chicken are added. When everything is warm, the soup is ready. Serve by sprinkling with lime juice and sprinkling with fresh cilantro.
Time: 30 minutes.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 tbsp. chopped grilled chicken
- 1 tbsp. boiled basmati rice or jasmine rice
- 2 tbsp. l unsalted butter
- 1 tbsp. l curry madras powder
- 2 garlic cloves, finely chopped
- 1 carrot, sliced in thin circles
- 1 thinly chopped celery stalk
- 4 tbsp. lightly salted chicken stock
- Zest and half lime juice
- 2 tbsp. l chopped fresh cilantro + leaves for serving
- In a large saucepan over medium heat, heat the butter. Add the curry powder and cook, stirring until it is browned, for about 30 seconds. Add garlic, carrots, celery, onions, 1/4 tsp. salt and a little black pepper. Fry, stirring occasionally, until soft, about 8 minutes.
- Add the broth and bring to a boil. Reduce heat and add chicken and rice. Cook until the chicken is completely warmed up. Remove from heat and add lime zest, juice and cilantro; salt and pepper to taste. Serve by sprinkling with fresh leaves of cilantro.