Pea soup with chicken and curry
4 servings
60 minutes
Peas are curry's best friend, Indian cuisine has proven this for centuries. Chicken gives this soup substance, but you can do without it - the taste will be just fine.
Calories210.8kcal
Proteins18.4grams
Fats3.6grams
Carbohydrates27.3grams
Yellow split peas
100
g
Potato
2
pc
Onion
1
pc
Carrot
1
pc
Curry powder
pinch
Salt
1
tbsp
Ground black pepper
pinch
Bay leaf
1
pc
Vegetable oil
1
tsp
1
Rinse the peas several times, then cover with cold water and leave overnight!
- Yellow split peas: 100 g
2
Drain the water, add new water to the peas, and cook for 30 minutes.
- Yellow split peas: 100 g
3
Cut the chicken fillet and add it to the peas. Cook for 10 minutes.
- Chicken breast fillet: 1 piece
4
Cut the potatoes into cubes and add them to the soup.
- Potato: 2 pieces
5
Chop the carrot and onion into cubes and make a sauté. Add the vegetables to the pot.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 1 teaspoon
6
Add a tablespoon of salt and a pinch of pepper and curry, then add the bay leaf at the end! Cook for another 10 minutes!
- Salt: 1 tablespoon
- Ground black pepper: pinch
- Curry powder: pinch
- Bay leaf: 1 piece
