“One of my very good friends, Kelly loves curry. She didn't think she did till I started cooking it for her. Now she is crazy for it! I told her I would find a great curry soup here on zaar for her. I tried several recipes and decided to create my own take on it. Hope you enjoy it. I use a madras curry that is very hot. You could tame this down by using a milder curry or less than a tablespoon. This can also be made on the stove and transfered to a crockpot, the longer it cooks slowly the better the flavor. Don't let the list of ingredients put you off...this is very easy to make. You can leave out the chicken for a vegetarian version. (Needless to say...Kelly LOVES it!!)”
READY IN:
1hr 50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the onion, garlic, potatoes, carrots in butter.
  2. Mix in the curry powder and flour; let cook for a few minutes, brown lightly.
  3. Mix in the ketchup.
  4. Gradually mix in the stock until smooth. Stir to boil.
  5. Add remaining ingredients except apple and coconut powder and simmer covered until chicken breast is cooked through.
  6. Remove chicken breast and cut into pieces and return to soup.
  7. Add apple and coconut powder and heat through. Before serving remove bay leaf and discard.
  8. Serve over rice or egg noodles or delicious by itself!

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