Make a meal out of soup with this satisfying dish that's nearly a stew, with fluffy sweetcorn pancakes to mop it up.
1 litre/1¾ pints fresh chicken stock
3 medium white onions, chopped
3 carrots, chopped
2 tbsp tomato purée
1½ tsp curry powder
2 chicken stock cubes, crumbled
4 tbsp dried chilli flakes
4 small fresh red chillies, finely chopped
3 tbsp corn oil
2 chicken breasts, cut into 2.5cm/1in pieces
2 chicken legs, separated into thighs and drumsticks
3 large waxy potatoes, such as Charlotte or Maris Peer, peeled and quartered
salt and freshly ground black pepper
For the soup, pour the fresh chicken stock into a saucepan and bring to the boil, then reduce the heat to a simmer. Add the onions and carrots.
In a bowl, mix together the tomato purée, curry powder, crumbled stock cubes, dried chilli flakes and fresh chillies to form a paste.
Heat the corn oil in a large heavy-based frying pan or casserole over a medium heat. Add the chicken, in batches if necessary (to avoid overcrowding the pan), and fry for two minutes on each side, or until browned on both sides. Add the paste to the pan containing the chicken pieces and fry for 1-2 minutes, turning the chicken as the spice paste cooks to coat completely in the paste.
Pour the hot chicken stock, onions and carrot mixture over the chicken and simmer for 10 minutes. Add the potatoes to the pan, season with salt and freshly ground black pepper and simmer for a further 10 minutes, or until the chicken is completely cooked through and the potatoes are tender (the chicken is cooked when the juices run clear when pierced with a skewer in the thickest part).
Meanwhile, for the pancakes, sift the flour, baking powder and salt together into a large bowl, then add the dried chilli flakes and mix well. In a separate bowl or jug, lightly whisk together the milk and egg.
Pour the milk and egg mixture into the flour mixture and, using a fork, beat until the mixture forms a smooth batter. Let the batter stand for a few minutes, then stir in the sweetcorn and spring onions.
Heat a drizzle of vegetable oil in a non-stick frying pan over a medium heat, then drop spoonfuls of the pancake mixture into the pan, leaving a gap between each pancake. When the top of the pancakes begin to bubble, flip them over and cook for a further 1-2 minutes, or until golden-brown on both sides.
Remove the pancakes from the pan and set aside to drain on kitchen paper. Keep warm. Repeat the process until all the batter has been used.
To serve, ladle the chicken pepper soup into warm serving bowls and serve a few pancakes alongside.
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