Curried Mango Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick and easy weeknight dish or as I am doing a nice lunch. For a dinner,serve with rice for a nice weeknight meal. Took this out of the newspaper... Ingredients:
3 tb olivee oil,divided |
1 tsp curry powder |
1/2 tsp cinnamon |
q large yellow onion,diced |
3 mangos,peeled flesh cut away from the pits,finely chopped |
2-1/2 c chicken broth |
1 lb boneless,skinless chicken breast,cubed |
1/2 c creme fraiche plus more for garnish |
juice of 1/2 lime,divided |
salt and ground black pepper,to taste |
2 tb fresh cilantro |
Directions:
1. In large saucepan over med-high heat 2 Tb of oil.Add curry powder,cinnamon then heat 30 seconds.Add onion and saute till tender,about 5 mins. Transfer onions as well as any oil and seasonings to a blender. Add the mango and 1 c broth to blender,then puree till smooth. Setaside.
2. Return empty saucepan to med-high heat. Add remaining 1 TB oil. When oil is hot,add chicken and saute until browned and cooked through,about 6-8 mins.
3. Add remaining broth and scrape bottom of the pan to release any stuck bits and seasonings. Bring to simmer.
4. stir in creme fraiche and lime juice,season with salt and pepper. Garnishe each serving with cilantro and extra dollop creme fraiche,if desired.
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