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Ingredients

2 tablespoons vegetable oil
2 large brown onions, chopped
1/4 cup mild Indian curry paste
500g chicken thigh fillets, trimmed, chopped
3 medium zucchini, finely chopped
2 tablespoons tomato paste
1 tablespoon Massel chicken style stock powder
1/3 cup Basmati rice

Method

Step 1 Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add chicken. Stir to coat. Add zucchini and tomato paste. Cook for 10 minutes or until vegetables are just tender and chicken browned.
Step 2 Add stock and 6 cups cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer for 30 minutes or until rice is tender and chicken cooked through. Serve.

Mulligatawny soup

How to make Mulligatawny soup

Ingredients

Method