Butter chicken soup

Serves: 4

Time to make: 40 mins , plus marinating

Ingredients

More weights & measures

Marinade

1 large boneless chicken breast (or equivalent weight of boneless thigh meat)

1 tablespoon lemon juice

1 tablespoonground coriandercilantroX

1 teaspoon cumin

1 teaspoon chilli powder

1 teaspoon grated fresh ginger

2 fat cloves garlic, crushed

Soup

1 tablespoon butter

1 onion, finely chopped

1 teaspoon ground coriandercilantroX

1 teaspoon cumin

fresh 1 teaspoon grated ginger

¼ teaspoon chilli powder

400g can chopped tomatoes

2 tablespoons tomato paste

2 tablespoons plain flourall purpose flourX

2 teaspoons brown sugarlight brown cane sugarX

3 cups chicken stock

¼ cup basmati rice

¼ cup lite cream

natural yoghurt and fresh coriandercilantroX

Instructions

Stay Awake

1 Cut the meat into small pieces or slice thinly. Combine with the other marinade ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).

2 Melt the butter in a medium saucepan. Add marinated chicken and chopped onion. Stir constantly until the chicken is sealed (white looking) and the onion is soft. Add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.

3 Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.

4 Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.

Nutrition Info (per serve)

Calories 228 cal

Kilojoules 955 kJ

Protein 15.5 g

Total fat 8.6 g

Saturated fat 4.5 g

Carbohydrates 23.8 g

Sugar 9.8 g

Dietary fibre 3 g

Sodium 625 mg

Calcium 85 mg

Iron 2.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.