Win­ter warmer meals


2 ta­ble­spoons co­conut oil 1 small onion, peeled and chopped 1 clove gar­lic, crushed 1 tea­spoon fresh gin­ger, grated ½ tea­spoon cayenne pep­per 1 ta­ble­spoon garam masala spice mix ½ tea­spoon ground cumin 1 tea­spoon turmeric pow­der ½ tea­spoon ground cin­na­mon 2 cups chicken stock 1 tin crushed toma­toes 1 tin co­conut cream 1 whole ro­tis­serie chicken, flesh pulled off the bone sea salt and black pep­per to taste fresh co­rian­der leaves to serve 1. Heat the oil in a large, heavy­based saucepan over medium-high heat. Fry the onion for a few min­utes, then add gar­lic and gin­ger and stir un­til just golden. Add the cayenne pep­per, garam masala, cumin, turmeric and cin­na­mon and fry for a few min­utes longer un­til the spices are fra­grant. 2. Add the chicken stock, tinned toma­toes and co­conut cream to the pot, stir and let sim­mer for 30 min­utes. 3. Use an im­mer­sion blender or food pro­ces­sor to puree the soup, then add the shred­ded chicken. (Do not blend with chicken – you want the tex­ture of the shred­ded chicken.) Pour into bowls, gar­nish with fresh co­rian­der leaves and serve.

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