Another curry soup! The recipe I adapted this from is actually for a slow cooker. I don't have a crock pot here in BiH so there was a little guess work involved while making this, but I think it turned out really well. Actually, we liked this soup better the next day as leftovers, after the flavors had been marinating together overnight, so it would probably be a fabulous crock pot recipe. That is, if you have a crock pot.
The recipe called for diced apples; however, I didn't think the apples added significantly to the flavor of the soup and my husband was put off by their mushy texture. I'll leave it up to you to decide whether to add them or not.
Simple Chicken Curry Soup
(adapted from Prudence Pennywise)
2 tablespoons vegetable oil
1 pound chicken, cut in chunks (substitute 1-2 cans garbanzo beans to make it vegetarian)
1 red onion, chopped
2 carrots, peeled and chopped
1 tablespoon curry powder
1/4 teaspoon ginger powder
1/8 teaspoon hot chili powder, optional (we're using the BiH spices here)
2 cloves garlic, minced
2-3 potatoes, chopped
1/2 tart apple, cored and chopped, optional
5 cups chicken broth (or vegetable broth, if you're making this vegetarian)
1/2 cup uncooked rice
1/2 cup cream (I used my son's fatty milk, which I had on hand)
cilantro for garnish (sadly, no cilantro here in BiH)
1) In a large pot, heat oil over medium high heat. Cook the chicken until no longer pink. Add the onion and carrot. Cook, stirring occasionally until the onions are soft. Add the curry powder and ginger powder and cook for a minute more. Add garlic and cook an additional 30 seconds, or until fragrant.
2) Add the potatoes, broth, apples and cayenne pepper, if desired. Increase the heat to high to bring to a boil. Add rice. Maintain a simmer at medium heat; simmer uncovered for 20 minutes, or until the vegetables are cooked through and the rice is soft. Stir in cream. Use cilantro to garnish. Enjoy!