Fiery Chicken and Rice Stoup - Serves 4

🕒 Prep time 10 minutes 🍳 Cooking time 35 minutes

So here is a one pot winter warmer called a ‘Stoup’ which is a thicker recipe than a soup but thinner than a stew. This fiery stoup is ideal served on a cold winter evening providing a hearty meal that can be served with naan breads to scoop up the delicious sauce.

For variety you can use different curry pastes so if you like it extra spicy why not try using a madras or Balti curry paste or add a few slices of fresh chillies.

Ingredients:
2 tbsp vegetable oil
1 Medium onion , finely chopped
1 Large carrot, peeled and diced
300g potato , diced
2 Cloves garlic, crushed
2 bsp tikka curry paste
1 tbsp ground cumin
1 tbsp ground coriander
1.2 Litres hot chicken stock
75g Basmati rice , rinsed
350g Cooked chicken breast, diced
1 Small bunch fresh coriander, chopped
Salt and freshly ground black pepper to season
4 Mini naan breads, warmed

Products Used:

20cm Stainless Steel Classic Saucepan & Lid

Rustico Aztec Soup/Cereal Bowl 15cm (42.5cl) / 6” (15oz) - Pack of 6

Rustico Aztec Side Plate 15cm / 6” - Pack of 6

Method:
1. Heat the oil in a large saucepan then add the onion and fry for 3-4 minutes,
until softened.
2. Add the carrots and potato and cook over a moderate heat for 5-6 minutes.
Next add the garlic, curry paste and dry spices and gently fry for 1 minute.
3. Pour the stock over the vegetable mixture, bring to the boil then reduce the
heat, cover and simmer for 10 minutes. Stir occasionally.
4. Sprinkle the rice into the pan, stir well then cover and cook gently for a
further 10 minutes until the rice and vegetables are cooked. If the stoup looks a little dry add a dash of water.
5. Add the cooked chicken and season with salt and pepper then continue to simmer for 5 minutes until the chicken is heated through.
6. Serve the stoup in warm bowls, garnished with chopped coriander and
accompanied with warm naan breads.

Cook’s Tips
💡 For a spicier version of this stoup try using a madras curry paste.