Soup with tandoori chicken and coconut cream
4 servings
30 minutes
Timur Ismailov, chef of the Historia restaurant, shared the recipe with us.
1
Wrap the head of garlic in foil and place it in an oven preheated to 180 degrees for 20 minutes. Boil chicken broth in a pot.
- Chicken broth: 800 ml
2
Add coconut cream, 8 g of tandoori, turmeric, and curry paste. Mix well.
- Coconut cream: 400 ml
- Turmeric: 8 g
- Tandoori masala: to taste
- Yellow curry paste: 20 g
3
Squeeze the baked garlic out of its skin and mash it into a puree. Add it to the pot.
- Garlic: 1 head
4
Add hummus and mix until smooth consistency.
- Hummus: 160 g
5
Cut the chicken into small pieces, marinate with homemade mayonnaise, dried garlic, and tandoori. Leave for 5 minutes.
- Boneless chicken thigh fillet: 400 g
- Garlic powder: to taste
- Homemade mayonnaise: 1 teaspoon
6
In a large skillet, heat olive oil and quickly fry the chicken on both sides.
- Olive oil: 30 ml
7
Add peas, chickpeas, and butter to the pan with the chicken and mix. Optionally, add more tandoori.
- Boneless chicken thigh fillet: 400 g
- Frozen green peas: 120 g
- Canned chickpeas: 320 g
- Butter: 40 g
- Tandoori masala: to taste
8
Pour the broth from the pot over the chicken and bring to a boil until the chicken is cooked. Remove from heat.
- Chicken broth: 800 ml
9
Pour the soup into bowls and drizzle with extra virgin olive oil. You can pre-color it red by heating it with paprika.
- Extra virgin olive oil: to taste
10
Serve immediately, garnished with cilantro leaves.
- Cilantro (coriander leaves): to taste
