Ghanaian Light Soup Inspired Chicken Curry
with Coconut Rice, Coriander, Ginger and Tomato
- Soya
Known for its thin broth, light soup is so-called due to the consistency of the broth as it's richly red in colour! We're changing the protein from the traditional seafood to chicken, then serving with fragrant coriander and coconut rice.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Medium Tomato
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
15 grams
Ginger Puree
50 grams
West African Style Paste
(Contains: Soya)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
1 bunch(es)
Coriander
15 grams
Desiccated Coconut
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into 3cm long thin strips.
Cut the tomato into 1cm chunks.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a saucepan on medium-high heat.
Once hot, add the onion, pepper and tomato. Season with salt and pepper and fry, stirring occasionally, until softened, 10-12 mins.
Meanwhile peel and grate the garlic (or use a garlic press).
Stir in the the garlic, ginger puree, tomato puree and West African style spice paste. Fry until fragrant, 2 mins.
Stir in the chicken, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) and bring to the boil. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, roughly chop the coriander (stalks and all).
Heat a small frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk, as it can burn easily.
Once the rice is cooked, fluff up the grains with a fork and stir in half the toasted coconut and half the coriander.
When everything's ready, share the coconut and coriander rice between your serving bowls.
Spoon over the light chicken soup.
Finish by sprinkling over the remaining coriander and coconut.
