Indian, Soups And Stews
1 Tbs. canola oil
1 large yellow onion
2 stalks celery, diced
5 cloves garlic
2 granny smith apples
2 tsp. Madras curry
1 tsp. ground cumin
1 tsp. ground coriander
1 1/2 inches juliened ginger
6 c. broth
1/2 c. white basmati rice
12 oz. chicken breast
1 c. coconut milk
1 Tbs. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbs. toasted sliced almonds
1. Dice onions, slice celergy and press garlic into one bowl. Dice apples, put in a bowl with curry powder, cumin, coriander and ginger. Heat broth.
2. Heat oil in a dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes.
3. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to sfoten, about 2 minutes.
4. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered for 12 minutes for white rice (if using brown rice, cook for 30 minutes). While soup is cooking, slice chicken.
5. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more.
6. Stir in coconut milk and return to a simmer.
7. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds.
Check lemon. I think I may have added more lemon juice the first time by accident, and the flavor was great.