Ingredients

Method

• 1⁄2 onion, roughly chopped
• 3 medium carrots, peeled
• 1 potato, peeled
• 5 cups water
• 1 T butter
• 2 free-range skinless, boneless chicken breasts, cubed
• 3–4 medium garlic cloves
• 1–2 t green masala or (1–2 green chillies)
• 3 t ground coriander
• 1 x 415 g can cream-style sweetcorn
• sea salt and freshly ground black pepper, to taste (I add about 3 t salt)
• 1 1⁄2 cups milk
• 1⁄3 cup whipping cream
• fresh coriander, to garnish

Method

Ingredients

1. Boil the onion, carrots and potato in the water until soft. Transfer to a blender and blend until smooth.

2. Melt the butter in a saucepan, then add the chicken. When the chicken starts turning white on the edges, add the garlic, green masala or chillies and 2 t ground coriander. Cook for 10 minutes over a medium heat. Once the chicken is cooked, add the sweetcorn.

3. Add the chicken and sweetcorn to the blended ingredients, then simmer over a low heat for 10–15 minutes. Add the milk and cream and stir. Add the remaining ground coriander and salt to taste. Garnish with coriander before serving.

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Photography: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau