Chicken Korma Soup
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Turn a classic Indian curry into this delicious Chicken Korma Soup. It's smooth, tasty and creamy and low in carbs. All the favour and so satisfying.
Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£1.37
Makes: 5
Chicken Korma Soup
Turn a classic Indian curry into this delicious Chicken Korma Soup. It's smooth, tasty and creamy and low in carbs. All the favour and so satisfying.
Ingredients
- 600 g diced chicken breast (£2.99)
- 1 tin chickpeas (£0.40)
- 1 onion (£0.49/3) =(£0.16)
- 1 broccoli (£0.97)
- 1 tin coconut milk (£0.59)
- 75 g cashews (£1.29)
- Bunch of fresh coriander (£0.48)
Cupboard Essentials
- 1 tbsp olive oil
- 1 litre chicken stock
- 200 g lentils
- 4 tsp curry powder
- 1 tsp turmeric
- ½ tsp cumin
- ¼ tsp cinnamon
- ½ tsp ground coriander
- Salt
Method
Tag a Korma lover! This meal prep is a great lower carb alternative if you’re looking to cut back on the calories without cutting out your fave Indian takeaway.
- Start by dicing the onion and add it to a large saucepan with 1 tbsp of olive oil. Sweat the onions for 5 minutes.
- Meanwhile, measure out your spices and once the onions are translucent add them to the saucepan along with the chicken.
- Fry the chicken on a low heat for around 3 minutes. The chicken doesn’t have to cook at this stage as it will cook through in the soup/sauce.
- Pour the coconut milk and chicken stock and lentils. Reduce the heat to a simmer and set a timer for 30 minutes.
- Meanwhile, chill out and chop the broccoli (shouldn’t take 30 minutes). Add the broccoli, drained chickpeas & cashews for the remaining 10 minutes.
- Once the timers up, the soup should’ve thickened and you can pour out into your meal prep containers.
Nutrition
Servings: 5 servings
Fat: 29g
Calories: 597kcal
Carbohydrates: 36g
Protein: 53g
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