Curried Chicken, Apple And Mango Soup - cooking recipe

Ingredients

2 tbsp butter
2 cloves garlic, peeled and finely chopped
1 None onion, peeled and finely chopped
1 None walnut-sized piece fresh root ginger, peeled and finely chopped
1 None leek, sliced
2 None carrots, peeled and diced
3 tsp curry powder
200 ml white wine
750 ml chicken stock
1 None skin-on chicken breast on the bone (about 600g)
1 None small apple, cored and cut into small chunks
1/2 None mango, peeled, stoned and diced
100 ml whipping cream
200 ml coconut milk
1 tbsp lemon juice

Preparation

Melt butter in a saucepan, add garlic, onion, ginger, leek and carrot and saute until softened. Add curry powder, then wine and stock. Add chicken, bring to a boil then simmer for 30 mins.
Remove chicken and set aside. Puree soup then strain into a clean pot. Remove skin and bone from chicken then cut meat into bite-sized pieces. Add to soup along with apple and mango. Cook for 7 mins then add cream and coconut milk and bring to a boil again. Season and add lemon juice, to taste.