Ingredients Jump to Instructions ↓

  1. 2 Chicken broth

  2. 2 teaspoons 10ml Knorr's Chicken Stock Base

  3. 1 tablespoon 15ml Curry powder

  4. 1/8 teaspoon 0.6ml Mace

  5. 1 teaspoon 5ml Ginger, powdered

  6. 1 teaspoon 5ml Garlic, minced

  7. 1 Chicken breast, skinless, boneless - chopped

  8. 1 Apple, peeled, cored, chopped (medium)

  9. 2 Carrots, peeled, chopped

  10. 1/2 Onion - chopped (medium)

  11. 6 tablespoons 90ml Besan (chickpea flour) - for thickening

  12. 1/2 teaspoon 2 1/2ml Chile powder

  13. 1 Banana - peeled, chopped

  14. 6 oz 170g Kerr's Mango nectar

  15. 6 oz 170g Coconut milk - shake can before use

  16. 4 tablespoons 60ml Cooking oil

  17. Lemon juice, fresh is best

Instructions Jump to Ingredients ↑

  1. Put 2 tbsp. oil into soup pan and saute chicken. Remove when done and chop into small pieces.

  2. Put 2 tbsp. oil into soup pan and saute onions and carrots until onions just start to turn brown.

  3. Add the chicken broth and Knorr's chicken base. Add the garlic, banana and apple chunks, ginger, mace, chile powder and curry powder. Simmer for 30 minutes.

  4. Use hand blender to puree soup until smooth.

  5. Add the besan and cook for 10 minutes to thicken. Add the coconut milk and mango nectar and stir. The soup should be about as thick as a split pea soup. Use more besan if too thin.

  6. Add the diced chicken.

  7. To serve: Place a 1/4 cup of hot cooked rice in the center of a shallow soup bowl. Add soup to cover rice. Garnish with several teaspoons of lemon juice into soup.


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