Ingredients
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- 2 small onions, finely chopped
- 1 tbsp butter
- 1 tsp whole cumin seeds
- 5 curry leaves
- 5 baby eggplants, washed and cut into small cubes
- 1/4 cup diced green and yellow bell peppers
- Salt, to taste
- Fine white pepper, to taste
- 2 chicken breasts, cut into bite sized cubes
- 1 can sweetcorn kernels, approximately 341 ml, drained
- 1 large can coconut milk, approximately 400 ml
- 1 cup milk
- Crushed black pepper, to taste
- 2 to 3 tbsp freshly chopped coriander
- Optional addition:
- 1 cup small pasta, cooked separately according to package instructions
Instructions
- Melt 1 tbsp butter in a large, heavy based saucepan over medium heat. Add 2 finely chopped onions, 1 tsp whole cumin seeds and 5 curry leaves. Cook for approximately 4 to 5 minutes, stirring occasionally, until the onions soften and the cumin becomes fragrant.
- Add 5 cubed baby eggplants and 1/4 cup diced green and yellow bell peppers. Stir well, cover the saucepan and cook over medium low heat for approximately 8 to 10 minutes. Stir occasionally until the eggplant softens. The vegetables should release enough moisture to cook without adding water. If they begin sticking, reduce the heat and add a small splash of water.
- Season the softened vegetables with salt and fine white pepper to taste. Add the 2 cubed chicken breasts and stir to coat the chicken in the fragrant vegetable mixture.
- Cook for approximately 6 to 8 minutes, stirring regularly, until the chicken is cooked through. The pieces should be opaque throughout and reach an internal temperature of 74⁰C.
- In a separate bowl or jug, combine 1 can drained sweetcorn, approximately 400 ml coconut milk, 1 cup milk and crushed black pepper to taste. Stir to combine.
- Pour the coconut milk mixture into the saucepan with the cooked chicken and vegetables. Stir gently and bring the soup to a gentle simmer over medium low heat.
- Allow the soup to simmer for approximately 5 to 8 minutes, stirring occasionally. It should become creamy and well combined, with the eggplant and sweetcorn distributed throughout. Avoid a vigorous rolling boil, which can affect the texture of the coconut milk.
- Taste and adjust the salt and pepper if needed. If the soup is thicker than you’d like, add a little extra milk. If it’s too thin, allow it to simmer uncovered for a few more minutes.
- Remove the saucepan from the heat and stir in 2 to 3 tbsp freshly chopped coriander.
- If using the optional pasta, stir in 1 cup of cooked pasta just before serving. Ladle into bowls and serve warm.
Notes
Prepared, tried, and tested by Nazley
