Curry Chicken and Mushroom Stoup
Make this chicken stoup, flavored with Indian spices, in minutes.
- 4 pieces boneless, skinless chicken breasts
- 1 fresh bay leaf
- 3 onions, 1 quartered, 2 quartered and thinly sliced
- 1/4 cup extra virgin olive oil (EVOO)
- 4 portabello mushrooms, gills scraped, halved, then thinly sliced
- 2 carrots, peeled and sliced into 2-inch matchsticks
- 2-3 ribs celery, thinly sliced on an angle
- 1 2-inch piece of ginger, peeled, then grated or minced
- 3-4 cloves garlic, finely chopped
- Salt and pepper
- 3 tablespoons mild or medium curry powder
- 1 quart chicken stock
- 1 cup mango chutney
- 3 tablespoons butter
- 2 tablespoons flour
- 4 scallions, whites and greens, thinly sliced
- 2 cups cooked white rice or 4 pieces naan bread, warmed
Place chicken in a small pan and add enough water to come to the top of chicken without completely submerging it. Add the bay leaf and quartered onion to the pan. Bring to a boil and simmer the chicken for 10-12 minutes, until cooked through. Shred the chicken with two forks and reserve. Strain the liquid and reserve 1 1/2-2 cups.
Place the EVOO in a large soup pot over medium-high heat. Add the mushrooms and brown for 10-12 minutes. Add the carrots, celery, sliced onion, ginger and garlic to the mushrooms and cook for 5 minutes more, to soften. Season with salt, pepper and curry powder. Add the stock and reserved poaching liquid to the pan. Add in the reserved chicken and stir in the chutney. Adjust the salt and pepper, to taste.
Melt the butter in the skillet you cooked the chicken in. Whisk in the flour and cook for 1 minute. Whisk the roux into the soup pot, then let simmer and thicken, 5 minutes.
Serve the stoup topped with the scallions and the cooked rice stirred into each portion or with naan for dipping alongside.