A delicious spicy chicken soup crammed full of Indian spices, off-set by sweet vine tomatoes and cooling creme fraiche. With the addition of both yellow and green spilt peas this filling soup not only satisfies the hungriest of crowds but also ticks the box for a healthy and nutritious meal. And if thats not enough - its also great for using up leftover turkey or leftover chicken!!
800graw Chicken breast or 650g cooked leftover Chicken/Turkey
½tablespoonolive oil(to cook chicken if using raw)
1tablespoonolive oil(for frying off the onions)
500gonion finely chopped
3clovesgarlic finely chopped(7g)
500gvine tomatoes quartered and seeds scooped out and discarded.
½teaspoonmedium curry powder
Salt and pepper
2green chillies finely chopped(25g)
Sliced spring onion
Place the split peas into a medium sized pan, cover with double the amount of water, bring to the boil and simmer for 45 minutes with the lid on (or follow instructions on pack).
Whilst the split peas are cooking prepare the raw chicken (skip this step if using cooked chicken or turkey): Slice the chicken into 2 cm chunks. Heat up half a tablespoon olive oil in a large frying pan or wok and add the raw chicken. Seal the meat on all sides and fry for at least 5 minutes. Transfer the chicken to a bowl and set to one side.
Check the split peas - add more water if needed and keep at a simmer.
Next start to make the soup: In a large pan heat 1 tablespoon of oil. Add the chopped onion and garlic and cook gently until soft. Next add the quartered vine tomatoes (seeds removed), followed by the turmeric, cumin seeds, garam masala, curry powder, and seasoning. Stir well ensuring the spices fully coat the onions and tomatoes. Cook for a further 2 minutes to allow the tomatoes to soften.
Next add the chopped green chilli, tomato puree and 500ml tap water. Stir well.
Now mix in the chicken breast that was sealed off earlier. Or if using pre cooked / leftover turkey or chicken now is the time to slice or shred this and add to the soup. Mix well and bring everything to a simmer.
Finally return to the split peas - taste test to see if they are cooked through and soft. If so, drain and transfer to the soup. Mix well one last time.
If the soup appears a little thin, continue to simmer on a low heat until reduced down to the right consistency.
Serve up and top with creme fraiche, spring onions and fresh coriander. Or transfer and store in sealable containers. This soup will keep well in the fridge for up to 3 days or in the freezer for up to 3 months.