2 meals in one
Sweet corn chicken soup and coconut curry chicken
Place raw chicken in a large pot with 2 chicken stock cubes, cover and boil until chicken is cooked thoroughly through
Remove chicken and pour the stock into containers and refrigerate. We do this so the fat will harden and it’s easy to remove and throw away. We
don’t want that fat yuk.
So now you have enough chicken stock for soup and cooked chicken for the coconut curry.
Sweet corn chicken soup
Chicken stock as much as your family will eat,
2 tins crushed sweet corn
Cooked chicken Breasts
Cornflour… used to thicken the soup to desired consistency to make the thickening paste add 2 heaped table spoons of cornflour to one cup of cold
Bring stock to boil then slow down to a simmer
Shred the chicken breast with a fork and add to stock
In a bowl break eggs and lightly whisk with a fork
Stirring constantly slowly pour the egg into the soup, you are going to try and make long thin cooked egg strands through your soup
Then still stirring constantly slowly pour in the cornflour mix to thicken. Add as much as you require for the right constancy you want your soup.
Coconut curry chicken
Remove the remainder chicken from the bones
1 brown onion diced
Curry powder of your choice
2 tins of coconut cream or coconut milk it doesn’t matter as we are going to thicken it anyway.
1 tablespoon of jam [fruit conserve/jelly]
Sprinkle off sugar
Pinch of salt
In a large pot add onion, chicken, coconut and desired amount of curry powder, jam, sugar and salt
Bring to boil and stirring constantly pour in the cornflour mixture to thicken to you desire
you may need to add a bit of water to this
Serve on a bed of cooked rice
Tip: taste test add more curry, sugar or salt as needed
love and harmony
edit on 12/11/11 by Whateva69 because: (no reason given)