Chicken Soup Curry
Chicken Soup Curry

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken soup curry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat. Good idea gone wrong I love curry soup but this is too much.

Chicken Soup Curry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken Soup Curry is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have chicken soup curry using 21 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Soup Curry:
  1. Get 2 tbsp olive oil
  2. Make ready 1 clove garlic
  3. Take 1 tsp dried basil
  4. Make ready 2 tsp garam masala
  5. Make ready 1 tsp coriander powder
  6. Get 1 tsp cumin powder
  7. Make ready 2 tbsp curry powder
  8. Get 1/2 onion
  9. Make ready 600 mL water
  10. Make ready 100 mL white wine
  11. Make ready 1 tsp chicken soup powder
  12. Make ready 1 tsp sugar
  13. Get 1 tbsp soy sauce
  14. Prepare salt for taste
  15. Make ready [Toppings]
  16. Take 2 chicken legs
  17. Get 70 g mushrooms
  18. Make ready black pepper
  19. Make ready 1 boiled egg
  20. Prepare 1 bell pepper
  21. Get 400 g cooked rice (recipe, https://goo.gl/yKkhpf)

This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary. Chicken soup soothes the soul (not a scientific fact yet, but it may as well be).

Instructions to make Chicken Soup Curry:
  1. Chop the onion and the clove of garlic. Cut the bell peppers into large chunks. Boil an egg and peel the eggshell and cut it longwise.
  2. Season chicken legs with black pepper. Place the chicken legs on a frying pan skin side down and grill them. When they become golden brown, flip them over and grill the other side.
  3. Prepare a pot and heat oil with chopped garlic and dried basil over low heat until the garlic becomes golden brown.
  4. Put all spices into the pot. Fry them over low heat for about 5 minutes. Then, add the chopped onion and fry them for about 5 more minutes.
  5. Add water, white wine, soy sauce, chicken soup powder and sugar and heat over medium heat. When small bubbles pop out, add the chicken legs and oyster mushrooms. Heat over medium-high heat for 10~15 minutes with skimming the scum of the soup.
  6. Serve in a nice bowl and put a boiled egg.

In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. I also substituted small egg noodles for the rice because I was craving chicken noodle soup but with a red curry flavour. In a Dutch oven, bring coconut milk to a boil. Stir in curry paste until completely dissolved. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.

So that is going to wrap it up with this special food chicken soup curry recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!