Curried Pineapple and Chicken Soup with Chapatis
Ingredients
- Ingredients
- 1 small fresh Pineapple
- 1 Apple
- 1 Banana
- 1 onion
- 1 Tbsp Ghee
- 1 Tbsp Curry powder
- 1 tsp Turmeric
- 4 Tbsps unsweetened Coconut milk
- 500 milliliters Chicken broth
- 250 milliliters Whole milk
- 1 Chicken breast
- salt
- 4 Tbsps chopped almonds
- Chapati (Indian flatbread)
Preparation steps
Cut off peel from pineapple. Peel apple and banana. Cut all fruit into thin slices or small pieces. Set 1/3 of the pineapple aside. Peel and finely chop onion. Heat ghee in a pot. Add onions and cook until softened. Stir in curry powder and turmeric and cook until fragrant. Add fruit and cook briefly. Add coconut milk, broth and milk. Bring to a boil. Reduce heat and simmer 15-20 minutes. Remove from heat and puree soup with an immersion blender.
Toast almonds in a dry pan until fragrant. Set aside. Cut chicken crosswise into thin slices. Add chicken to soup, along with reserved pineapple slices. Simmer 3-4 minutes. Season with salt.
Warm Chapatis according to package directions. Divide soup among bowls. Sprinkle with reserved almonds and serve with chapatis.
