yellow curried chicken and rice soup with apples and herbs is an
Indian meal in itself. This soup is the second use for the
chicken bones after making Salome's Chicken Biryani. I have
learned never to throw out the chicken bones. They make a great
stock for chicken soup.
4 cups reserved chicken stock from Salome's Chicken
tablespoons chicken base
teaspoon dried thyme
teaspoon freshly ground Tellicherry peppercorns
teaspoon mild curry powder
teaspoon garam masala
teaspoon dried parsley
Braeburn apple, peeled, cored and sliced
cooked basmati rice
pieces from bones
tablespoon orange blossom honey
tablespoon all-purpose flour
tablespoons cold water
After making Chicken Biryani, the bones and skin are
water for another 2 hours in the oven to produce a stock.
the chicken pieces should be saved for this soup.
2. Pour stock into
a 12-quart stockpot. Add the water, chicken
thyme, pepper, curry, masala, parsley and apple. Stir
and heat until simmering.
3. Add the rice and
reserved chicken pieces.
4. Stir in the
milk, cream and honey.
5. Blend the flour
and butter with a rubber spatula. Use a whisk
add a little hot liquid to the flour/butter mixture. Then,
this back into the soup.
6. Mix the
cornstarch with the cold water. Whisk in a little hot
Whisk back into the soup until the soup thickens.
Here is the recipe to
make first, also on printable page
dish is served with apple mango chutney and curried bananas. In
India, spices are blended for each dish.
2 tablespoons canola oil
chicken, cut into pieces
chopped yellow onion
dried red chiles (chile de árbol)
garlic cloves, crushed in a garlic press
teaspoons minced fresh ginger
sticks cinnamon, halved
dried bay leaves
teaspoons ground coriander seeds
teaspoons ground cumin seeds
teaspoon ground cardamom
teaspoon ground black pepper
teaspoon ground nutmeg
teaspoon ground allspice
teaspoon mustard powder
¼ teaspoon sweet paprika
teaspoon ground fenugreek
tablespoons mild curry powder
1 cup reserved juice
uncooked basmati rice
tablespoon fresh lemon juice
Flaked coconut and raisins
the oven to 350°. In a 5-quart sauté pan, heat oil over
heat. Brown chicken and place in a 4-quart casserole.
2. Fry onions.
Grind salt and chiles and add to the onions with
garlic, ginger, water, milk, cinnamon and bay leaves,
cumin, cardamom, pepper, nutmeg, allspice,
paprika, fenugreek and curry powder. Pour over
cover and bake for 1 ½ hours.
3. Remove from the
oven and place the chicken on a platter.
1 cup juice, put in rice cooker. Add 3 cups water,
butter and lemon juice. Cover and turn cooker on.
4. In the meantime,
remove meat from bones using two forks.
chicken meat in small bowl and keep warm.
5. To complete
bryani, stir the chicken into cooked rice. Serve
with bananas, coconut, then raisins and chutney.
Hint: Return bones, skin and remaining juices to casserole.
stock for Mulligatawny Soup by adding 4
water; bake covered in preheated 350° oven 2 hours.
Strain and refrigerate,
discard all the bones and skin.
Makes 4 servings