Indian Chicken Soup

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0,2 oz. / 5 g fresh ginger
3 garlic cloves
1 red chilli
2 tablespoons butter
3 carrots
1 apple
2 onion
1 tablespoon hot curry
4 pt. / 2 l chicken broth from cubes (or stock from a boiled hen)
1 chicken (1,8 lb. / 800 g), grilled
0,6 pt. / 3 dl cream
1 teaspoon salt
0.5 teaspoon ground white pepper
12 leaf fresh coriander

Grate ginger and finely chop the garlic. Cut the chilli lengthwise, remove the seeds and chop it finely.

Sauté ginger, garlic and chilli soft in melted butter in a spacious pot. Add grated carrots, apple and onion. Sprinkle with curry. add chicken stock or broth.

Let everything simmer and cook for 10 minutes. add chicken meat in chunks and cream and season to taste with salt and pepper. Sprinkle with fresh coriander before serving and serve with nan bread.

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