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Chicken and Tomato Soup Curry
Chicken and Tomato Soup Curry

Before you jump to Chicken and Tomato Soup Curry recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.

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Fish is just about the healthiest food you can include in your diet. You probably be aware of this because you’ve most likely been told to make sure that you consume fish at least a couple of times a week. This is particularly true for individuals whose hearts are unhealthy. Fish contains lots of Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to consume fish in two meals during each week.

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We hope you got insight from reading it, now let’s go back to chicken and tomato soup curry recipe. You can have chicken and tomato soup curry using 22 ingredients and 9 steps. Here is how you cook it.

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

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