This is omgosh amazing! Sadly, I burnt mines a bit, but I just added more curry powder and heavy whipping cream to try to cover the slightly burnt taste, which also meant it had more of a kick. MMM!
First, I had 3 chicken thighs to which I baked then shredded and placed aside. Then, combine two chopped carrots, a bay leaf and 1.5 tsp of Korr chicken flavor boullion in a medium saucepan. Add 3 cups of water. Bring to a boil and then let simmer til the carrots are soft.
Meanwhile, in another saucepan over medium-low heat, melt 2 tbs unsalted butter, then add the half moon chopped large onion, 1 tsp sugar and a pinch of the korr chicken flavor boullion; cook until the onion is soft, about 5 minutes. Then, add 3 tsp of McCormick's curry powder and cook maybe for another 1 minute or so. Then, add about 1 to 1 and a half cups of cooked brown rice and the 3 cups water with 1.5 tsp chicken flavored broth. Increase the heat to a low medium, cover and simmer until the rice falls apart, about 4-5 minutes.
Add the shredded chicken to the first broth with the carrots and bay leaf.
Then, puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in 1 tbs of dried dill weed and serve the soup in a pretty bowl.
Even though my dish was slightly burnt, it was amazingly still pretty scrumptious after I added a bit of heavy whipping cream and more curry powder. This is definitely another meal I'd want to make again!
Here's the link to the original recipe: http://www.foodnetwork.com/recipes/curried-chicken-and-rice-soup-recipe/index.html
No comments:
Post a Comment