Description
Fragrant, warm and spicy, luscious and creamy; It’s everything you want in a bowl on a cool, damp winter evening. Raid your pantry and you can have this British take on Indian comfort food on your table in under an hour.
Ingredients
Scale
- 3 Tablespoons unsalted butter
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 3 cloves of garlic, minced
- 2 teaspoons of grated ginger
- 1 Granny Smith apple, cored and diced
- 1 14.5 ounce can of diced tomatoes
- 1 1/2 Tablespoons of yellow curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 3 cups chicken stock
- 1/4 cup long grain white rice
- 3/4 cup coconut milk
- 1 boneless, skinless chicken breast, cooked and diced
Instructions
- Melt butter in large saucepan over medium heat. Add onion, celery, carrot. Cook until just softened, stirring occasionally, about 5 minutes. Add garlic, ginger, apple, diced tomatoes, spices and stock. Stir to combine. Bring to a boil, then reduce heat low. Cover and simmer for 15 minutes.
- Working in batches, transfer soup to blender and blend until smooth. Return to saucepan.
- Bring soup back to a simmer over medium heat. Add rice, cover and simmer until rice is tender, about 15 minutes. Stir occasionally to prevent rice from sticking to pot.
- Stir in coconut milk and chicken until heated through. Taste and add salt if needed. Serve and enjoy!
Notes
You can also use an immersion blender to blend the soup. If you opt to not blend at all, be sure to dice your vegetables to a consistent size to ensure even cooking and pleasant eating experience.
The curry powder is important for this recipe. I prefer a mild yellow curry powder, but you could use a hotter variety if you want more heat in your soup.