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Indian Chicken Curry Soup
Food Management Staff
December 1, 2006
1 Min Read
FM Staff
Yield: 5 gallons
6 to 7 jalapeños, seeded, deveined and chopped
11/4 lbs. ginger root, peeled and chopped
11/2 bunches cilantro
2 lemons, juiced
1 pinch sugar
2 lbs. butter
4 onions, minced
1 bay leaf
1/2 cup curry powder
2 Tbsps. cayenne pepper
2 Tbsps. turmeric
1 pinch saffron
4 cloves garlic, minced
5 red bell peppers, small dice
5 green bell peppers, small dice
2 eggplants, diced
2 gal. chicken stock
12 cups long grain white rice (washed twice in water)
2 lbs. chicken, diced
2 gal. whole milk
2 qts. half & half
8 green apples, diced
1 lime, juiced
2 qts. cream
1/4 cup prepared garam masala
In a food processor, make a paste of the jalapeños, ginger root, cilantro, lemon juice and sugar. set aside.
Melt butter in large kettle; boil to clarify (this makes ghee).
Add onions and bay leaf to ghee. cook onions until translucent, about 10 minutes.
Add paste to ghee; stir to incorporate. add curry powder, cayenne pepper, turmeric, saffron and garlic; stir.
Add peppers, eggplant, chicken stock and rice. simmer 15 minutes.
Add chicken, milk and half & half. simmer 15 to 20 minutes.
Add apples, lime juice and cream. mix in garam masala. Taste and adjust seasoning and thickness. (Thin with more cream; thicken with cooked rice.)
Recipe from Chef Paul Romero, UMC Food Service, University of Colorado, Boulder. Photo by Courtney Fellion.
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