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.
Ingredients
- 2 large chicken breasts skinned and floured in a plastic bag with freshly ground sea salt and pepper
- 2 tbsp extra-virgin olive oil
- 3 cloves minced garlic
- 1 8-ounce tin water chestnuts
- 1 tbsp chopped ginger root
- 2 tbsp curry powder
- 2 Spanish onions chopped
- 2 tsp cinnamon
- 1/4 tsp 1 10-ounce can stewed tomatoes
- 1 14-ounce can coconut milk
- 3 apples cored and chopped
- 3 potatoes chopped
- 1 tbsp brown sugar
- 1/4 tsp ground cumin
- 1/4 cup fresh coriander or parsley leaves
- 1/4 cup raisins
Instructions
- 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.
Notes
This is one of my all time favorite recipes for Healthy Recipes.
Please note: If you are allergic to coconut, you can replace the coconut milk with Sharwood’s Butter Chicken Sauce or Balti Sauce.
Please note: If you are allergic to coconut, you can replace the coconut milk with Sharwood’s Butter Chicken Sauce or Balti Sauce.