Curried Cream Of Chicken Soup Food

CREAMY CHICKEN CURRY SOUP

Steps:

• Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
• Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
• Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

CURRIED CREAM OF CHICKEN SOUP

Steps:

• Begin heating some water in the lower section of your double boiler.
• Use enough water so that it will not boil dry, and also so that the water will not touch the bottom of the top section when boiling.
• Meanwhile, over low direct heat, melt butter in the top section of the double boiler.
• Mix curry powder and flour and add to the melted butter.
• Cook over low heat for 2 minutes stirring constantly, being careful not to scorch.
• Remove from heat and add chicken broth slowly, stirring constantly.
• Return to the direct heat and bring just to a boil while stirring.
• Place top section of double boiler over the lower section with the water boiling.
• Add cream.
• Taste and season with salt and pepper.
• Remove from heat when heated through.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
• Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
• Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
• 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 the chopped herbs and serve the soup with lemon wedges.
• Photography by Antonis Achilleos

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
• Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

CURRIED CHICKEN SOUP

Steps:

• Begin cooking rice as instructed on the bag.
• In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
• Bring to a boil.
• Thicken the broth with a roux made of the butter and flour.
• To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
• Keep the broth on a low simmer to continue thickening while you prepare the chicken.
• Preheat a stock pot with 1/4 cup olive oil.
• Add black pepper and chicken to the stock pot, cook until 3/4 done.
• Add onion to the chicken and cook until transparent.
• Mix together spices and add them to the chicken mixture.
• Stir, saute lightly and finish with the heavy cream.
• To combine the ingredients, add the stock to the chicken mixture.
• Add the celery (still raw and crunchy) and the cooked wild rice.
• Season to taste with salt and pepper.
• When serving, top with toasted coconut or other ingredients as you choose.
• OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.

CURRIED CREAM OF BROCCOLI SOUP

Steps:

• Cook onion, carrot, curry powder, mustard seeds and salt and pepper in butter over moderate heat, stirring, until onion is soft; add broccoli, broth and water and simmer, covered, for 15-20 minutes, or until broccoli is very tender.
• Puree soup in batches until smooth.
• Whisk in lemon juice and season to taste.
• Heat over low heat and whisk in sour cream and heavy cream (do not let boil).

CURRIED CHICKEN BREAST

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

CURRY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
• Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
• In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
• Sprinkle bread crumbs on top of casserole.
• Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
• Serve over white rice.