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Delicate
yellow curried chicken and rice soup with apples and herbs is an
Indian meal in itself. This soup is the second use for the
chicken bones after making Salome's Chicken Biryani. I have
learned never to throw out the chicken bones. They make a great
stock for chicken soup.
4 cups reserved chicken stock from Salome's Chicken
Biryani
4 cups
water
2
tablespoons chicken base
¼
teaspoon dried thyme
¼
teaspoon freshly ground Tellicherry peppercorns
1
teaspoon mild curry powder
1
teaspoon garam masala
1
teaspoon dried parsley
1
Braeburn apple, peeled, cored and sliced
1 cup
cooked basmati rice
Chicken
pieces from bones
½ cup
whole milk
¾ cup
whipping cream
1
tablespoon orange blossom honey
1
tablespoon all-purpose flour
1
tablespoon butter
1
tablespoon cornstarch
2
tablespoons cold water
1.
After making Chicken Biryani, the bones and skin are
cooked
with
water for another 2 hours in the oven to produce a stock.
All
the chicken pieces should be saved for this soup.
2. Pour stock into
a 12-quart stockpot. Add the water, chicken
base,
thyme, pepper, curry, masala, parsley and apple. Stir
well
and heat until simmering.
3. Add the rice and
reserved chicken pieces.
4. Stir in the
milk, cream and honey.
5. Blend the flour
and butter with a rubber spatula. Use a whisk
to
add a little hot liquid to the flour/butter mixture. Then,
whisk
this back into the soup.
6. Mix the
cornstarch with the cold water. Whisk in a little hot
soup.
Whisk back into the soup until the soup thickens.
Makes
4 servings
Here is the recipe to
make first, also on printable page
Salome’s
Chicken Bryani
This
dish is served with apple mango chutney and curried bananas. In
India, spices are blended for each dish.
Chicken
2 tablespoons canola oil
1
chicken, cut into pieces
2 cups
chopped yellow onion
2
teaspoons salt
4
dried red chiles (chile de árbol)
2
garlic cloves, crushed in a garlic press
2
teaspoons minced fresh ginger
1 cup
water
1 cup
whole milk
4
sticks cinnamon, halved
2
dried bay leaves
2 ½
teaspoons ground coriander seeds
2 ½
teaspoons ground cumin seeds
1
teaspoon ground cardamom
1
teaspoon ground black pepper
1
teaspoon ground nutmeg
¼
teaspoon ground allspice
¼
teaspoon mustard powder
¼ teaspoon sweet paprika
¼
teaspoon ground fenugreek
2
tablespoons mild curry powder
Rice
1 cup reserved juice
3 cups
water
2 cups
uncooked basmati rice
2
tablespoons butter
1
tablespoon fresh lemon juice
Toppings
Flaked coconut and raisins
Apple
Mango Chutney
Curried
Bananas
1. Preheat
the oven to 350°. In a 5-quart sauté pan, heat oil over
medium
heat. Brown chicken and place in a 4-quart casserole.
2. Fry onions.
Grind salt and chiles and add to the onions with
the
garlic, ginger, water, milk, cinnamon and bay leaves,
coriander,
cumin, cardamom, pepper, nutmeg, allspice,
mustard,
paprika, fenugreek and curry powder. Pour over
chicken;
cover and bake for 1 ½ hours.
3. Remove from the
oven and place the chicken on a platter.
Reserve
1 cup juice, put in rice cooker. Add 3 cups water,
rice,
butter and lemon juice. Cover and turn cooker on.
4. In the meantime,
remove meat from bones using two forks.
Place
chicken meat in small bowl and keep warm.
5. To complete
bryani, stir the chicken into cooked rice. Serve
topped
with bananas, coconut, then raisins and chutney.
Hint: Return bones, skin and remaining juices to casserole.
Make
stock for Mulligatawny Soup by adding 4
cups
water; bake covered in preheated 350° oven 2 hours.
Strain and refrigerate,
discard all the bones and skin.
Makes 4 servings
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