How to Prepare Delicious Chicken and Tomato Soup Curry

Chicken and Tomato Soup Curry. This tomato curry comes together in a snap, with tomato soup and spices, and the unusual addition of beer. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Add the chicken and fenugreek leaves, if using.

Creamy Chicken, Tomato and Vegetable Soup. Save Recipe. [.] Stew Sweet Potato Soup with Bacon via Clothes Make the Girl Creamy Chicken, Tomato and Vegetable Soup Curried Cream of Broccoli Soup via Nom. Easy to make with basic ingredients - Tomato Coconut Curry Chicken! You can cook Chicken and Tomato Soup Curry using 22 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken and Tomato Soup Curry

1. You need 8 of Chicken wings or chicken drums.
2. Prepare 2 of Boiled eggs.
3. You need 4 of Potatoes.
4. It's 1 of Carrot.
5. It's 4 stick of Asparagus.
6. Prepare 1 of Courgette/Zucchini.
7. It's 2 of Aubergines/Eggplants.
8. You need 1 of Onion (minced).
9. Prepare 2 large of cloves ★Garlic (finely chopped).
10. It's 1 piece of ★Ginger (finely chopped).
11. It's 1 tbsp of ★Dried basil.
12. It's 5 tbsp of ※Olive oil.
13. You need 1 tbsp of ☆Cumin powder.
14. It's 1 tbsp of ☆Coriander powder.
15. You need 1 1/2 tbsp of ☆Garam masala.
16. Prepare 4 tbsp of ☆Curry powder.
17. It's 1 can of Canned crushed tomatoes.
18. Prepare 1 large of ◇Water.
19. It's 2 of ◇Soup stock cube.
20. You need 2 tsp of ◇Honey.
21. Prepare 1 tsp of Coarse salt.
22. It's 2 tsp of Soy sauce.

Next, stir in the coconut milk and chicken stock to the spice mixture. Add the chickpeas, tomatoes and stock. Season with salt and pepper to taste. This easy chicken curry is our go-to on a Friday night rather than ordering from the local Indian restaurant!

Chicken and Tomato Soup Curry instructions

1. Make boiled eggs. Chop the garlic, ginger and onion. Cut the boiled eggs in half lengthwise, and cut the courgette into bite sizes..
2. Cut off the root of the asparagus by 1-2 cm and peel the bottom part with a peeler..
3. Cut the aubergines in half lengthwise, soak in water to remove the astringency, score the skin in a crisscross pattern. Then cut 2/3 lengthwise in the center..
4. Peel the potatoes and carrot. Wrap in cling film and microwave for 3 minutes in 600W. Or you can boil. Quarter the cooked carrot..
5. Season the chicken wings with salt and pepper and leave to rest. Put 1 tablespoon of olive oil in a frying pan and brown both sides. Then put them on one side on a plate..
6. Put 3 tablespoons of olive oil and the ★ ingredients in a pan. Sauté until browned and aromatic. Add onion and sauté well for 5 minutes..
7. Add ☆ ingredients and sauté, taking care not to let it burn. Add the canned tomatoes and cook. Add the ♢ ingredients and bring to the boil. Then add the chicken wings and simmer for 15 minutes..
8. Add 1 tablespoon of olive oil in the frying pan used to fry the chicken wings. Stir-fry the aubergines, courgette, and brown the potatoes and carrot..
9. Season the soup curry (Step 7) with coarse salt and soy sauce. Arrange the vegetables in a serving bowl, ladle in the piping hot soup curry, and top with the boiled egg to serve..

It has all of the flavour of a takeaway tomato based Indian chicken curry, but much less calories. Check out our Healthier Takeaway section for more recipes. With Italian seasoning! (I realize I probably sound way too excited about soup… but good soup can be exciting). Cold soup is nice (like gazpacho) and warm soups are also nice as long as they are light like this chicken and tomato soup. Meanwhile, combine the tomatoes, garlic, green chile, ginger, curry powder, cumin, turmeric, paprika, cinnamon, salt and pepper in a blender and puree.