Chicken Curry Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Boneless skinless chicken thighs - cut bite-size
2 tablespoons	30ml	Olive oil
1/3 cup	48g / 1.7oz	Finely-diced shallots
1/3 cup	36g / 1.3oz	Finely-diced celery
1/3 cup	36g / 1.3oz	Finely-diced carrot
1/4 cup	40g / 1.4oz	Dark brown sugar - (packed)
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Dried tarragon
1/4 teaspoon	1.3ml	Cayenne pepper
2		Bananas - sliced
2 cups	474ml	Tomato sauce
6 cups	1422ml	Chicken stock
1 teaspoon	5ml	Cornstarch
		Salt - to taste

Recipe Instructions

Brown the chicken in a stock pot with the oil over medium-high heat, about 5 minutes.

Add the shallots, celery, carrot, sugar, curry powder, turmeric, tarragon, cayenne pepper and bananas. Cook until the vegetables are tender and the bananas are soft, about 10 minutes.

Add the tomato sauce and chicken stock. Bring to a boil and simmer until the chicken is cooked and the flavors have melded, 30 minutes.

Combine the cornstarch with a little water and add it to the soup. Simmer the soup to thicken slightly, another 2 to 3 minutes, and add salt to taste. Serve hot.

This recipe yields 6 servings.

Each serving: 316 calories; 1,496 mg sodium; 68 mg cholesterol; 12 grams fat; 3 grams saturated fat; 25 grams carbohydrates; 28 grams protein; 1.88 grams fiber.

Source:
The Los Angeles Times, 06-27-2001

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