Indian Style Chicken and Corn Soup
My friend Neeshi is renovating her kitchen and needed to use mine to cook her delicious soup! So I learnt how to make the soup, which is so quick and easy but absolutely soup for the soul.
2 tablespoons butter, 500g chicken breasts (cut into bite size pieces), 2 teaspoons grated ginger, 1 teaspoon each of coriander and cumin powder, 1/4 teaspoon tumeric, 2 tablespoons chicken stock powder (or one stock cube), 500ml milk, 250ml fresh cream (optional), 1 tin of creamstyle sweetcorn, green chillies, 100g tagliatelle pasta, fresh coriander.
Melt the butter in a deep pot on medium heat. Add the chicken and green chillies. Add the coriander, cumin and tumeric powders. Cook for a few minutes. Add the ginger and cook for a minute. Add the stock powder and the corn and cook for a minute. Add the milk. Allow to cook on low heat until the chicken is cooked. Test for seasoning. The stock is quite salty so add salt only if needed. Then add the cream and the pasta. Cook until the pasta is done - about 5 minutes. Add some chopped coriander and serve!