Click on the image, above to submit to Pinterest.

Curried Chicken Soup

Curried Chicken Soup is a traditional Scottish recipe for a classic soup of left-over chicken and apple in a lightly-curried vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Curried Chicken Soup.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesScottish Recipes

In the days of the British Raj, particularly the early days, there were as many, if not more, Scottish soldiers, adventurers and administrators in India as there were English. It is hardly surprising therefor that Indian spices quickly became an important part of Scottish cookery and that a pinch or two of curry powder found its way into many traditional Sottish dishes, particularly around the port cities. This recipe is more Anglo-Indian (or should that be Hiberno-Indian?) in nature as it has the blend of spices and acid fruit that distinguish most real Indian curries. Indeed, recipes like this one were developed in India to make use of left-over roast meats.

Ingredients:

30g (1 oz) butter
1 medium onion, chopped
2 medium carrots, scraped and sliced
1 celery stick, finely diced
1/2 tsp curry powder
120g (4 oz) cooked chicken, shredded
1 dessert apple, cored and sliced
1l (4 cups) chicken stock
4 tbsp double cream or natural yoghurt
1 tsp coriander leaves, finely chopped
salt and freshly-ground black pepper, to taste

Method:

Melt the butter in a heavy-based pan, add the onions, carrots and celery then cover the pan and allow the vegetables to sweat down gently for 5 minutes. Scatter over the curry powder and stir to combine then add the chicken and apple slices.

Pour the chicken stock into the pan bring to a simmer, cover and cook for 40 minutes.

Take off the heat and allow to cool slightly. Pour the soup mixture into a food processor or blender and process until smooth. Turn back into the pan and allow to heat through. Adjust the seasoning to taste then ladle into warmed soup bowls.

Garnish each bowl with a swirl of yoghurt or cream, garnish with the chopped coriander leaves and serve immediately with warm bread rolls.