Servings: 4

Ingredients:

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon SuperSpice Curry Powder

• ½ teaspoon ground turmeric

• 2 chicken breasts, sliced

• 1 can (400ml) coconut milk

• 500ml chicken stock

• 1 carrot, thinly sliced

• 1 red bell pepper, chopped

• 1 small courgette, diced

• Salt and pepper, to taste

• Fresh coriander, for garnish

• Juice of ½ a lime

Instructions:

1. Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened.

2. Add the spices – Stir in SuperSpice Curry Powder and turmeric, cooking for 1 minute until fragrant.

3. Cook the chicken – Add the sliced chicken breasts and cook until lightly browned on all sides.

4. Simmer the soup – Pour in coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.

5. Add the veggies – Stir in carrot, bell pepper and courgette. Cover and let simmer for 15 minutes until vegetables are tender and chicken is fully cooked.

6. Season & finish – Add salt, pepper and lime juice to taste.

7. Serve & enjoy – Ladle into bowls, garnish with fresh coriander and serve warm.

Serving suggestion: Enjoy with warm naan or steamed rice for a comforting, nourishing meal.