This Anglo-Indian chicken and rice soup is hearty enough
as a meal on its own.
- 2 tbsp olive oil
- 3 large chicken breasts, roughly torn into strips
- 1 medium onion, roughly chopped
- 1 carrot, peeled and finely diced
- 2 tbsp curry powder
- 2 sticks lemongrass, crushed
- 1 cup paella rice
- 1 litre chicken stock
- 2 cups water
- 4 tbsp raisins
- Heat olive oil in a large pot. Sear chicken strips until just coloured, then remove from pot.
- Add onion, carrot, curry powder, lemongrass and saute for 2 minutes. Add rice and cook for another 2 minutes.
- Place chicken back in pot. Pour in stock and water, bring to the boil and simmer for 35 minutes. Add raisins, season to taste and serve with the yoghurt flatbread (below).
- 500g plain flour
- 1 tsp salt
- 1 tsp sugar
- ½ tsp dried yeast
- 100ml milk
- 150ml natural unsweetened yoghurt plus 2 tbsp to brush over bread
- 60g margarine, melted
- Mix first four ingredients together in a large bowl. Heat milk until lukewarm, then whisk in yoghurt. Add melted margarine and mix well.
- Slowly pour wet ingredients into flour and mix. Knead until mixture becomes a springy dough. Cover bowl with cling film and leave in a warm place to rise for 15 minutes.
- Divide dough evenly into 12 balls, cover and set aside for another 15 minutes. Now turn grill onto medium heat and place a large baking tray underneath to heat up.
- Flatten dough balls and form into large teardrop shapes. Brush with extra yoghurt, place on a hot baking tray and grill for 2-3 minutes each side until golden. Be careful, they burn quickly.