Chicken, Curry and Paneer Soup

Ingredients:

• 3 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, cut into 1cm pieces.
• 2 tablespoons finely chopped fresh ginger
• 4 tsp. madras curry
• 2 plum tomatoes, chopped
• 4 cups lightly salted chicken broth
• 1 small bunch chard, leaves and stems chopped
• 1 package (280 g) frozen cooked rice (basmati or long grain)
• 1 block of paneer weighing 170 g.
• 3 cups shredded grilled chicken (about 12 oz)

Preparation:

1. In a large saucepan, heat 2 tablespoons of butter over medium-high heat. Add the onion, carrot, a large pinch of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Add the tomatoes and cook until softened, about 2 minutes.
2. Add chicken broth, 3 cups water, Swiss chard stems, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Cover and bring to a boil over high heat.
3. Meanwhile, microwave frozen rice according to package directions. Cut the paneer into 1-cm cubes. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Add the paneer and cook, turning with a spoon, until well-browned on all sides, 3-5 minutes (reduce heat if necessary). Transfer the paneer to a plate and sprinkle with salt.
4. Uncover the soup and reduce the heat. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Add the chard leaves and simmer until tender, 5 minutes. Add more water, if needed, and season with salt and pepper. Ladle into bowls. Top with paneer.