Chicken soup with curry and coconut milk

Ingredients
- Chicken broth: 3 cups
- Chicken breast: 2 chest (minced small cubes)
- Onion: 1 cup (minced)
- Salt: teaspoon
- Carnation: 4 sticks
- Vegetable oil: a large spoon
- Curry powder: a tablespoon
- Mint: 1/4 cup (fresh and chopped)
- Ginger: 2 tsp (fresh and finely chopped)
- Coconut milk: a cup and a quarter
- Milk: a cup and a half
- Rice: a cup (boiled)

How to prepare
1. Heat the chicken broth in a saucepan over high heat, add the chicken and half the amount of chopped onion and half a teaspoon of salt and cloves.

2. Reduce the heat and leave the pot boiling for 40 minutes until the chicken is cooked.

3. Remove the pot from the fire and drain the broth and leave the chicken aside.

4. Heat the oil in a saucepan over medium heat and add the rest of the chopped onion and my heart for 4 minutes until the onion is smooth and transparent.

5. Spread the curry powder over the onions and my heart for 20 seconds.

6. Add coconut milk, a tablespoon of chopped fresh mint and ginger, cover the pot and leave to simmer for 20 minutes.

7. Add the chicken and cover the pot again and leave for 15 minutes until the flavors are mixed.

8. Add the milk, salt and boiled rice and mix for 10 minutes.


9. Pour the soup and its feet hot with a minced mint.