Chicken Curry Soup with Apple and Coriander
Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Soups | Soups
Special diet :
Ingredients
2 tbsp (30 mL) olive oil
1 medium onion, chopped
2 cloves garlic
6 cups (1.5 L) chicken stock
2 apples, chopped
1 cup (250 mL) apple juice
1/2 cup (125 mL) white wine
1/2 cup (125 mL) frozen peas
2 tbsp (30 mL) mild curry powder or curry paste
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) ground nutmeg
1 bay leaf
2 cups (500 mL) cubed cooked chicken
1/2 cup (125 mL) cooked rice
1/2 cup (125 mL) chopped fresh coriander
Directions
Although you can use curry powder in this recipe, there are several excellent curry pastes in oil in most supermarkets — the oil, by the way, helps preserve the fragrance and freshness. One other thing: this soup also makes a great sauce over fettuccine or couscous.
In a large skillet, heat oil. Sauté the onion and garlic for 2 to 3 minutes or until onion is translucent. Add the chicken stock, apples, apple juice, wine, peas, curry powder or paste, pepper, salt, oregano, nutmeg and bay leaf. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 20 minutes. If liquid reduces too much, add more apple juice. Stir in the chicken and rice; simmer another 5 minutes or until chicken is heated through. Discard bay leaf. Garnish with coriander and serve immediately.
Makes 4 to 6 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:547
