I have been sick this week and so all I have really felt like is soup. There is something about the hot broth that feels a bit like a comforting home remedy to make me better. Now while I did not miraculously heal overnight, I did thoroughly enjoy this West African Soup/Curry number.

It was originally a soup recipe from The Curry Book, which was then turned into a curry by Elise from food blog Simply Recipes and then turned back into a soup by me and let me say, it was delicious! A great simple, cheap, easy midweek meal. No fuss, just good food.

Still not sure if it was a soup or a curry but served with rice it was just yummy.

Simply Recipes: Chicken Peanut Curry
Serves 4

2 large chicken breasts or 4 thigh fillets
4 tbs flour
2 tbs curry powder
1 tbs salt
Olive oil
2 tbs ginger, grated
3 garlic cloves, grated
1 birdseye chilli, finely chopped
4 cups chicken stock
1 cup water
1/2 cup mint and coriander, roughly chopped
1 shallot, finely sliced
Green beans, topped and tailed and cut in half
Rice
Lime

Rinse chicken and pat dry. In an air tight plastic bag combine flour, curry powder, salt and pepper. Shake well. Add chicken pieces and shake to coat.

In a large saucepan on high heat, add a good slosh of olive oil. When hot, add the pieces of chicken, give a couple of minutes on each side until golden and crisp. Pushing the chicken to the outside of the pan add the garlic, ginger and chilli, stir fry for a few minutes. Add about a cup of stock and the peanut butter and coat chicken. Add the rest of the stock and water stirring to make sure all the peanut butter has dissovled. Let simmer on low heat for about an hour.

With about 10 minutes to go add green beans, when cooked to your liking stir through a bit of the chopped coriander and serve with rice, more coriander and mint and a squeeze of lime.