Bresc BV

Indian curry soup with chicken


1,5 l
  • 500 g chicken fillet
  • 50 g Bresc Madras
  • 1 l chicken stock
  • 2 onions
  • 4 g Bresc Garlic chopped
  • 1 parsnip
  • 30 g Bresc Strattu di pomodoro
  • 1 carrot
  • 0.5 l coconut milk
  • salt and pepper to taste
  • oil for gentle frying

Preparation method

Dice the chicken and marinate it in the Madras and a little oil. Peel and cut the parsnip into large chunks. Chop the onion and fry it without letting it brown. Add the garlic. Add the chicken fillet and vegetables and fry them with the garlic and onion. Add the strattu.
Add the stock and coconut milk and simmer gently for about 15 minutes. Season with salt and pepper.

Garnish with coriander leaves, spring onion rings and, if preferred, chopped pieces of chilli.