Creamy curry soup with chicken skewer

Name: Creamy curry soup with chicken skewer
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 500 g Chicken filets; 1/2 green and red pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 (250 ml) bottle delicatessen sauce curry; 200 g Double cream cream cheese; 3 Stem(s) flat leaf parsley; 6-8 wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

500 g Chicken filets
1/2 green and red pepper
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 (250 ml) bottle delicatessen sauce curry
200 g Double cream cream cheese
3 Stem(s) flat leaf parsley
6-8 wooden skewers

Directions

1
Rinse chicken fillets cold and dab dry. Cut into cubes. Clean, wash and chop the pepper halves. Put one half of the chicken cubes with the pepper pieces alternately on 6-8 wooden skewers. Fry the skewers and the rest of the chicken meat in hot oil all around for about 8 minutes. Season with salt and pepper. Remove from the pan and keep the skewers warm.
2
Peel and finely chop the onion. Sauté in frying fat. Add curry sauce and 1/2 litre water and bring to the boil. Stir in cream cheese. Add chicken cubes to the soup and warm it up. Wash parsley, shake it to dry and pluck the leaves from the stalks. Sprinkle the soup over the soup and serve with the skewers
3
With 8 people: