+
0 (0)

Categories: Appetizers, Main courses, Soups

Chicken Curry Soup

Chicken Curry Soup
Bob Chamberlin / Los Angeles Times

Dear SOS: Last weekend we went to Chef Hannes Restaurant in El Segundo. We had a wonderful meal. To start it off, we had a curried chicken soup with barley and, unexpectedly, bananas. This was very special. I would like ... Read more

Total time: 1 hour 15 minutes | Serves 6
  • 1/2 pound boneless, skinless chicken thighs, cut into bite-size cubes
  • 2 tablespoons olive oil
  • 1/3 cup finely diced shallots
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced carrot
  • 1/4 cup dark brown sugar, packed
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon cayenne pepper
  • 2 bananas, sliced
  • 2 cups tomato sauce
  • 6 cups chicken stock
  • 1 teaspoon cornstarch
  • Salt

Step 1Brown the chicken in a stock pot with the oil over medium-high heat, about 5 minutes.

Step 2Add the shallots, celery, carrot, sugar, curry powder, turmeric, tarragon, cayenne pepper and bananas. Cook until the vegetables are tender and the bananas are soft, about 10 minutes. Add the tomato sauce and chicken stock. Bring to a boil and simmer until the chicken is cooked and the flavors have melded, 30 minutes.

Step 3Combine the cornstarch with a little water and add it to the soup. Simmer the soup to thicken slightly, another 2 to 3 minutes, and add salt to taste. Serve hot.

Each serving:
316 calories; 1,496 mg sodium; 68 mg cholesterol; 12 grams fat; 3 grams saturated fat; 25 grams carbohydrates; 28 grams protein; 1.88 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Grilled chipotle wings
Deschutes Brewery's beer nuts
Sada dosa
Backyard Barbecue Shrimp Tamales With Pineapple Pico de Gallo