Recipe Jamerican Curry Chicken & Rice Soup

Ingredients :

• 1 pound chicken breast
• 4 cups reduced sodium chicken broth
• 2 cup cooked basmati rice
• 1 cup celery, diced
• 1 cup yellow onion, diced
• 1 cup tomato, diced
• 1 cup baby carrots, chopped
• 3 cloves garlic, minched
• 4 tablespoons Jamaican curry powder
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon ground cummin
• 1/2 teaspoon ground ginger
• 2 tablespoon olive oil
• 1 can (13.5 oz) reduced fat coconut milk

Method :

1. Cut chicken into 1 inch cubes & season with 2 tbsp of curry. Place in plastic zip bag & refrigerate for a hour or longer. (The longer you marinate, the better the flavor. 8-24 hrs)
2. Cook chicken in skillet with 1 tbsp of olive oil until all meat is white & set aside.
3. Heat the olive oil in a (separate) large stockpot over medium-high heat.  Add the onion, carrots and celery & cook for 6-7 minutes, until the onion is soft & translucent, stirring occasionally. Add the garlic, & cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
4. Add the chicken broth, tomatoes, chicken, curry powder, ginger, cumin, salt & pepper, and stir to combine.
5. Add coconut milk & stir. Continue to cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover partially with a lid, & let the mixture simmer.
6. Take off heat & add cook rice. Stir until combined. Then taste soup, add extra salt & pepper if needed. Serve warm.

Recipe Jamerican Curry Chicken & Rice Soup 2011-11-08T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster