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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Southern Indian soup with curried chicken, apples, and rice. This was a recipe a friend gave me and I decided to post it here so that I wouldn't lose it. It sounds fantastic but I haven't tried it yet. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 cup chopped celery |
1 cup chopped onion |
1 cup chopped carrot |
1 garlic clove, minced |
4 boneless skinless chicken breast halves, cut into 1-inch cubes |
2 teaspoons curry powder |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
3 whole cloves |
6 cups low-fat chicken broth |
1 (19 ounce) can plum tomatoes, drained, cut up |
1/2 cup uncooked long-grain white rice |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 cups granny smith apples, peeled, cored, and diced |
1/4 cup chopped fresh parsley |
3/4 cup low-fat sour cream or 3/4 cup yogurt |
1 tablespoon lemon juice |
Directions:
1. Melt butter in a large soup pot over medium heat.
2. Add celery, onions, carrots, and garlic. Cook and stir for 3 to 4 mins., until vegetables begin to soften.
3. Add chicken. Cook until chicken is no longer pink.
4. Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes.
5. Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.
6. Add apples and parsley. Simmer for 10 more minutes Remove from heat.
7. Stir in sour cream and lemon juice. Serve hot.
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