Chicken, Curry and Paneer Soup

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 510, total fat 33 G., saturated fats 16 G., proteins 32 G., carbohydrates 36 G., fiber 4 G., cholesterol 102 mg, sodium 1102 mg, sugar 7 G.

Enjoy all the flavors of Indian curry in a warming, spicy soup rich in protein and fiber. The chicken is paired with rice, vegetables, Swiss chard, and delicious cubes of fried paneer. Using ready-to-eat grilled chicken and store-bought rice (or leftover rice from last night's dinner), this recipe won't take much time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
1 onion, diced
2 carrots, cut into 1cm pieces.
2 tablespoons finely chopped fresh ginger
4 tsp. madras curry
2 plum tomatoes, chopped
4 cups lightly salted chicken broth
1 small bunch chard, leaves and stems chopped
1 package (280 g) frozen cooked rice (basmati or long grain)
1 block of paneer weighing 170 g.
3 cups shredded grilled chicken (about 12 oz)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, plum tomatoes, paneer cheese, curry, rice, chard, ginger root, carrot

Cooking the dish according to the recipe:

In a large saucepan, heat 2 tablespoons of butter over medium-high heat. Add the onion, carrot, a large pinch of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Add the tomatoes and cook until softened, about 2 minutes.
Add chicken broth, 3 cups water, Swiss chard stems, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Cover and bring to a boil over high heat.

Meanwhile, microwave frozen rice according to package directions. Cut the paneer into 1-cm cubes. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Add the paneer and cook, turning with a spoon, until well-browned on all sides, 3-5 minutes (reduce heat if necessary). Transfer the paneer to a plate and sprinkle with salt.
Uncover the soup and reduce the heat. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Add the chard leaves and simmer until tender, 5 minutes. Add more water, if needed, and season with salt and pepper. Ladle into bowls. Top with paneer.

Categories:

recipe / Calorie content of prepared meals / Quick main courses / Autumn dishes / Soups / Meat soups / Soups with pasta and cereals / Food Network - recipes / Indian cuisine

Similar recipes