This is a good little winter warmer. I don’t know if it’s cold where you are, but if it is, it’ll do the trick, or if you have a cold. Or if you just like a sweet-spicy curry flavour in a nice bowl of soup. It is supposed to be kind of spicy; I guess my curry powder isn’t exceptionally hot, because it didn’t have much kick unless I chucked some cayenne in at the end, which I did.
The recipe comes from Will Cook for Friends, which also describes my life, except perhaps not in the same way it does for her. For me it’s more like “will work for food” – as in, will work in exchange for food. I’ll cook in exchange for someone being my friend. Who wants to be friends? I’ll make you chicken curry soup!
Chicken Curry Soup
1 tbsp olive oil
1.5 – 2 lbs chicken breast on the bone
1 tsp cumin
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp salt
1 yellow onion, diced
6 cloves garlic, minced
2 tbsp curry powder
1/2″ piece of ginger, grated
1/4 cup honey
4 cups chicken stock (I actually used vegetable stock because that’s what I had on hand)
1/2 cup cilantro, chopped
juice of 2 limes
extra cayenne if needed
rice to serve
Heat the oil in a big soup pot over medium-high heat.
Mix together the cumin, cinnamon, allspice, and salt in a small bowl.
Rub all over the chicken.
Sear the chicken in the pot for 4 minutes per side.
Remove and set aside for now; it isn’t cooked through yet but it will be later.
Saute the onion in the same pot for 3 minutes.
Stir in the garlic, ginger, and curry powder, and cook another minute.
Pour in the honey and stock, and also add the chicken back in.
Bring up to a boil.
Cover and turn down to a simmer.
Put the rice on to cook.
Simmer for 40 minutes or until the chicken is cooked through.
Remove the chicken and shred it off the bones with 2 forks.
Return the shredded chicken to the pot.
Stir in the cilantro and lime juice, and taste to see if it needs some cayenne.
Serve over the rice, which should now be ready.
So, yes: I chopped cilantro for this thing. And it didn’t hurt as much as it usually does! Maybe I’m getting better – eating it is hardly an issue, although I’d always prefer something else, and the real pain came when it was being chopped because that releases all the aromatics, which went into my nose and made my sinuses want to kill themselves. Whereas this time it just stung a little. So. We’ll see.
Also, the original recipe called for cashews to garnish it with. That sounds nice. I didn’t have any, but I think you should try that.