Butter Chicken Coconut Soup with Mint and Coriander Yoghurt

Steps

1. Preheat oven to 230°C.
2. Prep & marinate chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and coat with first measure of tandoori paste. Set aside to marinate.
3. Prep & roast root vegetables. Toss pumpkin, kumara and carrots on a lined oven tray with 1 tsp oil. Season with salt and roast in oven for about 25 minutes, until soft.
4. Prep leek & start soup. Heat 1 tsp oil in a large pot on medium-high heat. Cook leek with 1/2 tsp salt and 2 Tbsp water for about 5 minutes, until soft. Stir in curry spices and tandoori paste and cook for about 1 minute, until fragrant.
5. Add stock, canned tomatoes, water measure and coconut milk and bring to a simmer. Simmer on medium heat for about 5 minutes. Stir through roast vegetables once cooked and either mash to combine, or use a stick blender for a smoother soup. Season to taste.
6. Cook chicken. While soup cooks, cook chicken. Heat 1 tsp oil in a fry-pan on medium heat. Cook chicken for 4-6 minutes each side (depending on thickness), or until cooked through. Rest, covered, before shredding chicken with two forks. Reserve any resting juices and stir through soup.
7. Make yoghurt. Combine all mint coriander yoghurt ingredients together in a bowl and season to taste.
8. Serve soup topped with chicken and a drizzle of yoghurt. Sprinkle over coriander.