I love curry…. love Indian curries, Thai curries….. mmmmm…curry…..
Had a single frozen chicken breast the other day…and some grape tomatoes starting to soften a bit on the countertop (NEVER put tomatoes in the fridge, it totally destroys their flavour and texture!). What to do… curry soup!
I know it’s not really soup season yet, but it’s a relatively light rendition of the usual mulligatawny soup I usually make. The one I usually make is from the Joy of Cooking, and it’s very, very good. But I just bought a new Curry Cookbook and it has what read as a very nice rendition. I modified it slightly to make a bit less and added something leftover in the fridge. That’s what I like about cooking…recipes are really just guidelines… suggestions if you will…
Mulligatawny Soup
Super easy, and makes enough for a light meal for two if served with a chunk of crusty bread, possibly with a bowl left over for lunch the next day
1-2 Tbsp vegetable oil
1/2 Tbsp garam masala
1 boneless, skinless, chicken breast, thinly sliced
1 onion, thinly sliced
1 tsp grated ginger
1 clove garlic, chopped finely
1/2 tsp fennel seeds
1/2 tsp turmeric
1 cinnamon stick
1 small jalapeno (or other) chilli pepper, seeded and chopped finely
2 cups chicken stock
small can (160 ml) coconut milk
2 medium sized ripe tomatoes chopped (or a couple of handfuls of grape tomatoes cut in half lengthwise)
Heat the oil in a medium sized pot. Add the garam masala and cook over medium heat for 2-3 minutes until fragrant.
Add the chicken to the pan and cook for a few minutes to brown lightly.
Add everything else and bring to a simmer. Simmer for 30 minutes over low heat.
I had a few roasted potatoes in the fridge, leftovers from dinner out at a Greek restaurant the other night. I chopped them into chunks and tossed them in towards the last 15 minutes or so, just to reheat them….wonderful addition that gave it a bit more bulk.
Enjoy!