I made this traditional Indian soup a few weeks ago and can't wait to make again. You may find the list of ingredients a bit odd, but somehow they work together wonderfully and make a very satisfying meal for cold and blustery night. There are many variations to this dish so if you have an idea, by all means put your own spin on it. Perhaps you wish to use coconut milk instead of cream, cut back on curry or serve it over a bed of white rice? Knock yourself out. It will get two thumbs up either way!
2 boneless, skinless chicken breasts chopped into bite size pieces.
1 medium/large onion chopped small.
3 cloves of garlic minced, or 1 Tsp of bottled garlic.
1/4 cup all purpose flour.
1 tbsp curry powder.
1 box of chicken broth.
2 cups of blend cream.
2 granny smith apples, peeled and chopped into bite size pieces.
1 tbsp brown sugar.
Black pepper, salt, butter and cayenne pepper for seasoning.
Green onion, sour cream and red pepper flakes for garnish.
On medium to high heat in a Dutch oven, cook salt and peppered chicken in two tablespoons of butter. Brown and set aside. Once done, add two more tablespoons to the pot and sauté onions and garlic, stirring well to prevent burning. At this point, sprinkle flour and curry over onions and remaining butter, use a whisk to create a paste. Now add the broth and stir well. It's time to add the cooked chicken, brown sugar, and a pinch of cayenne pepper. Allow flavours combine - then add apples and cream. Let it sit for 10-15 minutes.
Garnish your bowl of soup with a dollop of sour cream, a sprinkling of green onion, red pepper flakes for kick and some fresh naan bread.