As soon as Fall arrives, we know it's time for our East Indian Chicken Curry Soup. If you love curry, you will love this recipe. The flavors merge in such a magical way, it's hard to isolate exactly what the key ingredients are. With this recipe, we reveal our secret to another easy-to-make, hearty, flavorful soup you just can't get enough of. This soup is delicious with homemade (or store bought) Naan or crusty bread. The recipe makes a good size batch, so feel free to freeze your leftovers or just eat this great soup throughout the week - you won't grow tired of it! It just keeps getting better.
| Servings | Prep Time |
| 8-10 people | 20 minutes |
| Cook Time |
| 40 minutes |
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As soon as Fall arrives, we know it's time for our East Indian Chicken Curry Soup. If you love curry, you will love this recipe. The flavors merge in such a magical way, it's hard to isolate exactly what the key ingredients are. With this recipe, we reveal our secret to another easy-to-make, hearty, flavorful soup you just can't get enough of. This soup is delicious with homemade (or store bought) Naan or crusty bread. The recipe makes a good size batch, so feel free to freeze your leftovers or just eat this great soup throughout the week - you won't grow tired of it! It just keeps getting better.
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Ingredients
- 2 medium yellow onions, diced
- 1/4 cup butter
- 3 medium carrots, diced
- 4 stalks celery, diced
- 2 medium green bell peppers, diced
- 2 medium tart apples, pared, cored and thinly sliced
- 3 cups cooked chicken, sliced and cubed boneless, skinless breasts or thighs
- 1/3 cup flour
- 3 teaspoon yellow curry powder
- 1/4 teaspoon mace
- 4 whole cloves
- 1 sprig Italian parsley, chopped
- 1 14 oz. can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
Servings: people
Instructions
- Melt butter in a large stock pot over medium heat. Add onions and saute until soft, about about 5-8 minutes. Stir occasionally.
- Add carrots, celery, green peppers, and apples. Sauté over low heat for approximately 5-6 minutes, until vegetables begin to soften.
- Add chicken and stir. Sprinkle flour over vegetable and chicken mixture and stir until evenly coated. Gradually stir in curry powder, mace, whole cloves, parsley, salt, and pepper. Stir.
- Turn heat to medium and add chicken broth, and canned tomatoes. Stir to combine. Heat to near boil.
- Turn heat to low and simmer covered for 30 minutes. Salt and pepper to taste. Serve hot.
