This exceptionally tasty soup adds considerable “heat” to your palate. Try this with Naan Bread on the side.

Chicken Curry Soup
Recipe type: Soups and Stews
Serves: 6
  • 1/2 pound boneless skinless chicken thighs; cut bite-size
  • 2 Tablespoons olive oil
  • 1/3 Cup finely-diced shallots
  • 1/3 Cup finely-diced celery
  • 1/3 Cup finely-diced carrot
  • 1/4 Cup dark brown sugar (packed)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon Cayenne pepper
  • 2 bananas; sliced
  • 2 Cups tomato sauce
  • 6 Cups chicken stock
  • 1 teaspoon cornstarch
  • salt, to taste
  1. Brown the chicken in a stock pot with the oil over medium-high heat, about 5 minutes.
  2. Add the shallots, celery, carrot, sugar, curry powder, turmeric, tarragon, cayenne pepper and bananas. Cook until the vegetables are tender and the bananas are soft, about 10 minutes.
  3. Add the tomato sauce and chicken stock. Bring to a boil and simmer until the chicken is cooked and the flavors have melded, 30 minutes.
  4. Combine the cornstarch with a little water and add it to the soup. Simmer the soup to thicken slightly, another 2 to 3 minutes, and add salt to taste. Serve hot.
This recipe yields 6 servings.

Each serving: 316 calories; 1,496 mg sodium; 68 mg cholesterol; 12 grams fat; 3 grams saturated fat; 25 grams carbohydrates; 28 grams protein; 1.88 grams fiber.

NOTES: Recipe from Chef Hannes Restaurant in El Segundo

Serve with Naan Bread or Pita on the side.

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