south indian style chicken, spinach and tomato soup

I often have soup as my evening meal in the week, it can be quick and easy to prepare, filling and warming on these wintery nights. This recipe is no exception, it is full of flavour and can be put together in under 30 minutes. Feel free to adjust the number of chillies according to your taste.

Ingredients
350g chicken breast cut into large chunks
400g tinned tomatoes
500ml chicken stock
1 medium onion, thinly sliced
2 cloves of garlic, minced
2 cm chunk or ginger, peeled and grated
100g leaf spinach, rinsed and roughly chopped
1 tsp ground turmeric
2 tsp cumin seeds
10-20 curry leaves
1 tsp garam masala
1 tsp ground white pepper
2 bay leaves
3 green finger chillies
3 tbsp oil
salt to taste

1. Put 2 tbsps of the oil in to a large, hot saucepan. Chuck in 1 tsp cumin seeds, the bay leaves, curry leaves and chillies and allow to sizzle for a few seconds until the scent is released.
2. Reduce the heat a little and add the onions cooking them until they are translucent, next add the ginger and garlic and keep moving for about 300 seconds.
3. Next add the chicken and seer all sides. Once you have done that add the tinned tomatoes, reduce the heat, cover and leave to simmer for around 15 minutes or until the chicken is cooked through. 
4. Once the chicken is cooked use a slotted spoon to remove the pieces, place on a chopping board and break up into smaller pieces that are easy to eat with a spoon. Return the chicken to the soup and keep warm while you complete the the next stage.
5. In a small frying pan heat up the remaining tbsp of oil. When its hot throw in the remaining spices, sizzle for a few of seconds then pour in enough of the stock so that all the spices are picked up then add the whole lot to the soup pan along with any remaining stock and the spinach.
6. Once the spinach has wilted serve the soup with flat breads and/or poppadoms.

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured. 

prawn and sweet potato curry

This is a delicious and easy curry recipe that is broadly inspired by a Malaysian style prawn curry. You can adjust the number of chillies to your preferred heat. While the six I put in this one may seem like a lot, the tomatoes, coconut milk and sweet potatoes temper them a little. This made a wonderful Sunday supper.

Ingredients

Curry Paste:

4 green finger chillies

2 dried red chillies

4 shallots peeled and roughly chopped

4 garlic cloves

2 lemongrass stalks chopped into smaller pieces

1 tsp ground turmeric

1 tbsp fish sauce, shrimp paste or salt

3 cm chunk of root ginger, peeled

Everything else:

3 tbsp vegetable oil

2-3 sweet potatoes, peeled and cut into bite sized chunks

400ml coconut milk

400g tinned tomatoes

300ml water

10 curry leaves (fresh is best if you can get hold of them)

2-4 green chillies (optional if you want extra heat)

500g raw prawns

1/2 tsp tamarind paste

1/2 tsp black mustard seeds

To serve:

1 tbsp vegetable oil

10 curry leaves

1/2 tsp black mustard seeds

lime wedges

fresh mint and coriander 

steamed basmati or jasmine rice 

1. Place all the paste ingredients in a food processor and process until you have a smooth paste. Set to one side until you are ready to use it.
2. In a large, heavy based saucepan heat the oil over a medium high heat. Add the curry leaves and mustard seeds and cook until their scent is released and the seeds begin to pop. Next add the curry paste and continue to cook until it begins to dry and becomes fragrant. Stir frequently to avoid the paste sticking to the pan.
3. Add the tinned tomatoes and tamarind paste and cook for a further 3-4 minutes. 
4. Next add the water and sweet potato chunks, reduce the heat and simmer for around 15 minutes or until they are tender and the sauce has reduced.
5. Add the prawns and cook for another 5 minutes or until they are cooked through. Finally add the coconut milk and simmer for a couple of minutes. 
6. For a final flourish, in a small frying pan heat the extra tbsp of oil until hot, add the curry leaves and mustard seed and fry for 20-30 seconds until fragrant then pour over the curry.
7. Serve with steamed rice and garnish with lime wedges and chopped fresh mint and coriander.

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured.