chicken korma soup with easy homemade dukkah spiced flatbreads

chicken korma soup

Have you tasted the Woolies Chicken Korma Soup yet? Well if you have, I bet you would love to know how to make one just as good…
Although not as thick, this soup is still creamy with a hint of coconut, cashews and a slight kick of curry.

Quick and easy to make (my favourite) and while your soup is simmering away on the stove, why not quickly whip up these easy flatbreads which take an entire 10 minutes to make from start to finish.

Serves 3-4

Vegetable oil, for frying
1 onion, chopped
2 cloves garlic, crushed
1 tsp (5ml) ginger, crushed
1 small handful of coriander, stalks finely chopped and leaves kept aside for garnish
2 Tbsp (30ml) korma paste (I use Pataks Korma Paste)
2 handfuls cashew nuts, chopped
½ tsp (2.5ml) turmeric
2 cups (500ml) chicken stock
2 x 165g cans coconut milk
2 chicken breasts, cut into small cubes
Season with salt and freshly ground pepper
Greek yoghurt, for garnish (optional)

Flat bread, 4 large or 8 small:
200g plain flour
1 tsp (5ml) salt
1 Tbsp (15ml) baking powder
180g plain yoghurt
Olive oil, for drizzling
1 Tbsp (15ml) Dukkah spice (I use NoMU Egyptian Dukkah)

Heat a glug of oil in a large pot and gently saute the onion, garlic, ginger and coriander stalks until softened and fragrant.
Add the paste, cashews and turmeric and fry for about a minute to brown the nuts and cook out the paste.
Add the chicken stock and coconut milk and simmer for about 10 minutes .
Puree until smooth, using a hand held blender.
Add the chicken and allow to poach gently for about 5-10 minutes or until cooked through.
Season with salt and freshly ground pepper and garnish with coriander and a swirl of greek yoghurt just before serving.
For the flat bread, combine the flour, salt and baking powder into a bowl.
Make a well in the centre and pour in the yoghurt.
Bring the mixture together until a ball has formed. Knead on a lightly floured surface for a couple of minutes until smooth. You may need to add a little more flour if dough is too sticky.
Divide the dough into 4 equal portions and roll out thinly into rounds.
Drizzle with olive oil and gentle pat 1 tsp of dukkah onto one side of each flat bread.
In a hot griddle pan fry until golden brown and cooked through.
Serve immediately alongside the chicken korma soup.

This recipe was especially developed for Crush Online Magazine

Photographer: Matthew Ibbotson

Recipe development and food styling: Luisa Farelo Hayes

Food stylist assistant: Megan Daniels

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