Chicken & Apple Curry Soup

chicken-apple-curry-soupOur grocery store sometimes has this curry soup with chicken and apples in the hot food section, but not often enough. My wife checks for it every time we’re there, and they rarely have it. Naturally, this meant I had to try to replicate it.

Note on the size of the apples – I cut them too big. You definitely want a small to medium dice, about half or a quarter of the size in the photo above.

Ingredients 

  • 3 boneless chicken breasts
  • 4 carrots
  • 1 small onion
  • 1-2 apples
  • ⅓ cup golden seedless raisins 
  • 8 cups chicken stock
  • ¾ cup coconut milk
  • 2 ½ tsp salt
  • 3 tbsp yellow curry powder 
  • 1 tsp garam masala 
  • ½ tsp cumin 
  • 3 tbsp butter
  • 3 tbsp flour
  • Olive oil

Instructions

Make a roux with the 3 tbsp butter and 3 tbsp flour. Melt butter over medium heat. Whisk in the flour. Keep whisking while it cooks util it’s a dark blond color. Remove from heat and let it cool to room temperature. Continue to the rest of the steps while the roux is cooling.

Put chicken breasts in oven to bake.

Dice carrots and onion (small dice), set aside together. Peel, core, and cut apples into a small to medium dice. Set apples aside. You should have about 1 cup of apples once cut.  It’s ok if you have more, just don’t use more than 2 cups.

Whenever chicken is done, pull/shred it and set it aside.

Add a small amount of olive oil to a dutch oven (or large pot). Sautee the carrots & onions until the onions begin to become translucent. Add the curry powder, garam masala, cumin, & salt. Stir and let cook for a couple of more minutes. Add the chicken stock. Bring to boil, reduce.

Optional: puree using immersion blender.

Hopefully the roux is now room temperature. If it is, add it into the soup, whisking constantly until it’s pretty well incorporated. If it’s not to room temperature yet, just keep the soup on low until the roux reaches room temperature.

Warm the coconut milk and add while continuing to whisk.

Add chicken, apples, and raisins. Bring to boil again, reduce to simmer, and let it simmer covered for a couple of hours. I only stirred it twice while simmering just to make sure my roux dissolved fully and wasn’t all clumping on the bottom. Letting it simmer is important. It didn’t taste right until after it simmered for a while.

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