How to make a quick chicken korma soup

Succulent chicken breast and delicate korma spices cooked in a creamy coconut and almond soup.

1 heaped teaspoon turmeric

1 heaped teaspoon garam masala

½ teaspoon cinnamon

Seeds from 4 cardamom pods, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/8 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1 teaspoon salt

1/2 teaspoon black pepper

½ tablespoon coconut oil

1 large onion, peeled and thinly sliced

4 fat garlic cloves, minced

700g boneless skinless chicken breasts, cut into bite-size pieces

750ml chicken stock

Large thumb-size piece of ginger, peeled and minced

3 medium tomatoes, peeled and finely diced

1/2 small red chilli, de-seeded and finely chopped

50g ground almonds

200ml coconut milk

1 tablespoon brown sugar, optional

Combine the turmeric, garam masala, cinnamon, crushed cardamom seeds, coriander, cumin, ground cloves, nutmeg, salt and pepper in a bowl and leave to one side.

Heat the coconut oil in a large saucepan and sauté the onions for 5-10 minutes until deep golden brown. Add the garlic and cook for a further 2 minutes.

Add the chicken pieces and all of the spice mixture. Stir well to make sure all the chicken is coated and cook for 5 minutes. Check the chicken is cooked through then remove about half a cupful to a plate.

Pour the stock into the pan, bring the soup to the boil and simmer for 30 minutes.

Add the ginger, tomatoes, chilli, almonds and coconut milk and stir well. Taste the soup and adjust the seasoning if necessary. At this point you may add some sugar if the soup isn’t sweet enough for you.

Bring back to the boil and simmer for 10-15 minutes, while you shred the chicken you removed earlier.

Ladle the soup into warmed bowls and garnish with the shredded chicken and a sprinkle of red pepper flakes. Serve with naan bread and some pilau rice on the side.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.