Curried chicken & corn soup Recipe | Spur Sauces

Ingredients

• 45 ml (3 Tbsp) butter or margarine
• 1 medium onion, coarsely chopped
• 2 cloves garlic, crushed
• 5 ml (1 tsp) medium curry powder
• 60 ml (¼ cup) cake wheat flour
• 2 (about 300g) chicken breast fillets, cut into small pieces
• 60 ml (¼ cup) Spur Hickory Basting
• 250 ml (1 cup) chicken stock
• 410 g can coconut milk
• 410 g can cream-style sweetcorn
• 15 ml (1 Tbsp) chopped fresh coriander
• 3 ml (½ tsp) Spur Lemon & Peri Peri Signature Seasoning
• Freshly ground black pepper to taste
• Pinch of salt