Curry chicken and rice soup
1 tbsp canola or rice bran oil 1 onion, finely sliced 400g chicken mince 2 cloves garlic, chopped 1 tbsp curry powder 2 stalks celery, finely sliced ½ cup basmati rice 4 cups chicken stock Salt
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|1 tbsp||Canola oil, or rice bran oil|
|1||Onion, finely sliced|
|400 g||Chicken mince|
|2 cloves||Garlic, chopped|
|1 tbsp||Curry powder|
|2||Celery stalks, finely sliced|
|½ cup||Basmati rice|
|4 cups||Chicken stock|
|1 to taste||Salt & freshly ground pepper|
|¼ cup||Fresh coriander, freshly chopped|
- Heat oil in a large saucepan, add onion and chicken mince then cook over a medium heat for 10 minutes to soften onion and cook chicken.
- Add garlic and curry powder and cook for 1 minute more. Add celery, rice and chicken stock and bring to the boil then turn down the heat and gently simmer for 10 to 15 minutes or until rice is just tender.
- Season with salt and pepper to taste and serve scattered with coriander.
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