INGREDIENTS

  • 4 cups Cooked, shredded Sadia Whole Chicken
  • 1 tablespoon Olive oil
  • 1 large Onion, chopped
  • 3 Garlic cloves Garlic cloves, crushed
  • 2 Celery stalks, including leaves, thinly sliced
  • 2 Leeks, thinly sliced
  • 2 litres Chicken stock
  • ¼ teaspoon Ground turmeric
  • 1½ teaspoons Curry powder
  • 1 kg Potatoes, peeled and cut into 3 cm cubes
  • 1 large potato, peeled and finely cubed Large potato, peeled and finely cubed
  • 2 tablespoons Vegetable oil
  • ½ teaspoon each fennel seeds, Mustard seeds, turmeric, and sea salt

Procedure

01

Heat oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 5 minutes until softened

02

Add the celery and leeks, then cook, stirring for a further 4 minutes, until soft. Add the stock, turmeric, curry powder, and potatoes, and bring to a boil. Reduce the heat to medium low and cook for 30-35 minutes or until the potato is tender. Transfer to a blender and process until smooth.

03

Return to the saucepan, add the shredded Sadia Whole Chicken and return to the heat to warm through.

04

To make the garnish (ingredients 11-13), parboil the potato cubes and drain well. Heat the oil in a small frying pan; add the potato cubes, spices and salt and cook, stirring, until golden brown.

05

Ladle the hot soup into warm bowls and garnish with the spicy potatoes.

What do you think about our recipe? Do you love it?