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  • Chicken Curry Soup

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    Chicken Curry Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb boneless skinless chicken thighs cut bite-size
    • 2 Tbsp. extra virgin olive oil
    • 1/3 c. finely-diced shallots
    • 1/3 c. finely-diced celery
    • 1/3 c. finely-diced carrot
    • 1/4 c. dark brown sugar - (packed)
    • 1 tsp curry pwdr
    • 1/2 tsp grnd turmeric
    • 1/2 tsp dry tarragon
    • 1/4 tsp cayenne pepper
    • 2 x bananas sliced
    • 2 c. tomato sauce
    • 6 c. chicken stock
    • 1 tsp cornstarch Salt to taste

    Directions

    1. Brown the chicken in a stock pot with the oil over medium-high heat, about 5 min.
    2. Add in the shallots, celery, carrot, sugar, curry pwdr, turmeric, tarragon, cayenne pepper and bananas. Cook till the vegetables are tender and the bananas are soft, about 10 min.
    3. Add in the tomato sauce and chicken stock. Bring to a boil and simmer till the chicken is cooked and the flavors have melded, 30 min.
    4. Combine the cornstarch with a little water and add in it to the soup. Simmer the soup to thicken slightly, another 2 to 3 min, and add in salt to taste. Serve warm.
    5. This recipe yields 6 servings.

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