Indian Curry Soup

There’s a new restaurant In Jupiter Kalena & i Experienced one evening after Christmas shopping, called BOXO. When I saw they had a $8 vegetable curry dish, we were ON IT!!

That was over a month ago and ever since I contacted the fever last Saturday, I’ve had a hankering for curry again! I found this recipe in my old Pampered Chef cookbook, tweaked it a bit and it turned out delicious.  I added 4 tsp Of curry powder but I think I would add 2 TBS next time, so the curry would be a bit stronger 🙂

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This “soup” could be sipped as that, or enjoy over Rice which we like to do.

Prep Time: 30 min // Total Time: 1 hour //YIELDS: 8-10 servings //Calories: 220 per serving

Ingredients you need:

  1. 1-2 cups deboned grass fed Chicken + 4-6 cups stock (whether chicken, vegetable or mixed) (last week I cooked a whole Cornish hen in the crockpot all day, & saved all the broth for this recipe
  2. 1 1/2 Tbs Olive Oil
  3. 1 cup slivered Organic carrots
  4. 1 cup Yukon gold potato, unpeeled, diced(optional)
  5. 1/2 large onion chopped
  6. 2 tsp peeled, grated (or pressed) fresh GingerRoot
  7. 3 Garlic Cloves, pressed
  8. 2 Tbs Organic Curry Powder
  9. 3 tsp Organic ground Coriander
  10. 3 Tbs cornstarch dissolved in 2 Tbs cold water
  11. 2 cups bite-sized broccoli
  12. 3/4 cup plain Greek Yogurt
  13. 1/4 cup chopped fresh Cilantro

A. First, figure out which way you are going to get your chicken and broth. If time is not on your side, you can always go to the deli & get a small cooked bird for around $5.00. Slice off the breast meat & boil the rest down in 6 cups water for your chicken broth.

B. In  A large sauté pan, add the oil. When it is hot, sauté carrots, potatoes, onion, gingerroot, & garlic. When the onions are browned but carrots are not fully cooked, add the Salt & Pepper, Curry & Coriander powders for 1 minute  until fragrant. Then add the stock and let come to a boil & whisk in the cornstarch mixture.

C. Remove 2 cups of the broth from skillet. Add 3/4 Greek yogurt to it & whisk until smooth. Then gently whisk it Back in the whole Skillet dish.

D. Add the Chicken & Broccoli. Bring to a simmer and reduce heat to low until Broccoli, Carrots & Potato are tender. (About 8-10 min) Now is the time to get your instant rice cooking as well if you want this over rice. Or if you prefer long grain rice, then start it when you start this recipe so everything with be ready at the same time.

VEGAN 🌱 = this recipe can easily be made vegan. Just use Vegetable stock. Also snap peas & red peppers are great in this.

I hope you Enjoy this as much as Kalena and I did. The 1st time around I forgot to put cilantro on it. The leftovers over brown rice, & cilantro made it delightful again. 😋

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