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chicken curry and Mango Soup

  • 1 mango, peeled and flesh removed
  • or 16 oz (450 g) can mango slices
  • 2 cups (500 ml) chicken stock
  • juice of ½ lemon
  • ¼ tsp (1 ml) curry powder
  • salt and freshly ground pepper, to taste
  • ½ cup (125 ml) cream
  • 1 tsp (5 ml) saffron threads
chicken curry and Mango Soup

how to make chicken curry

  1. Place mango, stock and lemon juice in a food processor or blender. Process until smooth.
  2. Add curry powder and seasonings. Gently heat soup until hot. Do not allow to boil. Stir in cream before serving.
  3. If serving cold, there is no need to cook the soup, just puree with the seasonings and cream.
  4. Serve chicken curry with croutons or crusty bread and garnish with a few saffron threads.

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