Ingredients
-
chicken breast fillets, chopped into bite sized chunks or red chile, deseeded and finely chopped
-
24 ounces whole kernel corn
-
3 tablespoons butter
-
3 tablespoons curry powder
-
8 cups water
-
3 (1 7/8 ounce) packages leek soup mix
-
5 garlic cloves
-
1 cup cream
-
chili powder, to taste
-
cayenne pepper, to taste
-
1 (8 ounce) can pineapple chunks, with or 1 (8 ounce) can without some of the juice
-
1 (15 ounce) can red kidney beans, drained and rinsed
-
1 small leek, finely sliced
Instructions
- Heat the butter in a large stock pot and fry the turkey or chicken chunks until very nearly done.
- Add the curry powder and fry for a further couple of minutes, if you are using leek you can add it at this stage.
- Add the water, bring to the boil, add dry soup mix and stir until disolved (check that your soup mix says to mix into boiling water, some of them need to be mixed into cold or warm water).
- Add all other ingredients, apart from the cream and the spices, and simmer for 5-10 minutes until everything is heated through.
- Add the cream and season to taste (quite spicy) with chili powder and cayenne.
- Serve with crusty bread.