Raspberryfisher's Blog

notes on fishing & travel

Chicken Curry Soup

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chicken curry IMG_8952

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An adaption of a Mulligatawny Soup.

The night before barbecue the chicken and 1-2 onion(s).

The ingredients

  • Butter
  • 2-3 Medium Onions
  • 1 tbsp of Curry Power
  • 1/4 tsp of Garam Masala
  • 4-5 Medium Apples, like Cortland or Sweetango
  • 4-6 cups of Chicken Stock
  • 2-3 cups of cubed Chicken Thighs-Legs
  • 2 carrots, diced – optional
  • 1/2c Table Cream, 18%
  • Green Tabasco

Steps and Notes

Curry and Garam Masala: Curries and Masalas are “mixes of spice”. As most Canadian curries blend to a sweeter side, I like using a blend of a generic curry and a little hot Garam Masala. If at the end of the day, you want a little more “heat”, add some Green Tabasco into your bowl.

Barbecue: Barbecuing transforms vegetabes and meat with its intensity of heat and flaring of oils. So the night before:

  • Cook 1-2 onions, cut in half, softening it and allow some grill marks come out.
  • Cut the dark meat chicken with skin and bones on. I do about 3 minutes on high (oils will flare), then move the chicken in a basket for 3 minutes on medium and then let it cook for 6 minutes on low in the cool corner.

Apples: I prefer cooking apples, such as Cortlands, versus the hard eating Delicious or Granny Smiths, for the juices that release during cooking and how they soften under heat. Some apples, such as “macs” can break down too much, but this is your choice as a cook.

Dutch Oven: Nothing better than a good dutch oven, such as a Staub, when used with patience to make a soup.

  1. Night before:
    1. Cook 1-2 Onions on the Barbecue
    2. Cook Chicken with Skin and Bones On.
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    3. In the morning dice the onions.
    4. For the chicken, remove skins and bones and then tear-break into some cubes.
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  2. In a Pot, combine:
    1. 1/4c Butter or more.
    2. All diced onions.
    3. Curry and Garam Masala
    4. With patiences, soften the onions – 10 minutes+
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  3. Combine Applies, with patience, allow apples to blend juices with butter, curry and onions.
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  4. Mix in flour.
  5. Add in Chicken Stock.
  6. Under medium to low heat, bring to light boil and allow mixture to thicken.
  7. Patience, write a blog or clean the kitchen.
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  8. Add-in Chicen and Carrots.
  9. Lower heat and simmer for 20+ minutes.
  10. Add stock and-or salt to taste.
  11. Add in cream and let the soup heat for 5 minutes.
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  12. It is ready and its flavours will improve over the next 2 days.

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Serve with a Baguette or other similar bread.

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Written by raspberryfisher

2017/11/05 at 20:33

Posted in Weekend Cooking

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