Recipe Curry-coconut chicken soup
Heat treatment time:
IngredientsNumber of persons: For 4 servings
- Cut the chicken breasts into strips, wash the lemons and remove their zest, peel and crush the garlic, squeeze the lemons to recover the juice, slice the chilli pepper, peel and chop the onions with part of their stems.
- Sweat the garlic with the zest and the ginger in a little oil.
- Add 50 cl of water and bring to the boil. Cook the chicken for 10 minutes at a low simmer. To make the curry-coconut sauce, add the coconut milk, 1 teaspoon of curry, a teaspoon of sugar, the small onions, the lemon juice, the chili pepper and cook for another 10 minutes at a low boil.
- Fill the Le Parfait Super jars to within 2 centimeters of the rim and immediately heat treat for 1 hour at 100°C. Your canned curry-coconut chicken soup is ready.