Chicken and apple curry thick soup
SBcanning gives this recipe a thumbs up! Never have I found a recipe so complete, healthy-wise, nor flavor-wise.
chicken breasts skinned and floured in a plastic bag with freshly ground sea salt and pepper
extra-virgin olive oil
tin water chestnuts
chopped ginger root
1 10-ounce can stewed tomatoes
can coconut milk
cored and chopped
fresh coriander or parsley leaves
In large skillet, on medium high, with olive oil in it, lay chicken flour coated chicken breasts and cook until golden brown on outside (5 minutes on each side). Set aside.
In crock pot, already on medium high heat, add oil, onions, curry powder, cinnamon and cumin.
Cook until onions are transparent. Add tomatoes and coconut milk, stirring to get the spices on the sides of the crock pot. Bring to a boil.
After cutting chicken in 1″ cubes, put in crock pot with other ingredients. Add water chestnuts, apples, ginger root , brown sugar, chopped fresh coriander or parsley.
Simmer for several hours for the flavors to thoroughly pierce the chicken. The beautiful aroma will carry throughout your home.
Serve with pita bread heated and arranged nicely on a plate.
This is one of my all time favorite recipes for Healthy Recipes.
If you are allergic to coconut, you can replace the coconut milk with Sharwood’s Butter Chicken Sauce or Balti Sauce.
chicken soup, Soup