Ingredients:
1 lb turkey breast or chicken breast fillets, chopped into bite sized chunks or red chilies, 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 small leeks, finely sliced
1 (15 ounce) cans red kidney beans, drained and rinsed (optional)
1 (8 ounce) cans pineapple chunks, with (optional) or 1 (8 ounce) cans without some of the juice (optional)
Directions:
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.
Servings: 8
Time preparation: 0 min.
Time total: 25 min.