Anyway, I tweaked the recipe a little based on what I had in the house, and we liked it! So much that there are no pictures. It's all gone...
It's not like the stuff on the Indian take-out menu, and it's got heat. I also made it on Sunday, and we ate it last night, so there was time to marry the flavors and develop the heat. It's not sear-your-mouth hot, but it's got a nice, slow building, back of the mouth burn.
adapted from Cooking Light, January '02
original recipe can be found here, which is also where the pic is yanked from
Yield: 4 servings
- vegetable oil, a little for the chicken, a little more for the veg
- 3/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 cup chopped peeled Braeburn apple
- 1 meduim onion, chopped
- 1 medium carrot, peeled and chopped
- 1 stalk celery, chopped
- 1/2 green bell pepper, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon ras el hanout*
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 3 1/2 cups homemade chicken stock**
- 1/3 cup Major Grey's chutney
- 1/4 cup tomato paste
- Chopped fresh cilantro (optional)
Heat about a teaspoon oil in a Dutch oven over medium-high heat. Add chicken, brown on all sides. Remove from pan, add a little more oil.
Add apple, onion, carrot, celery and pepper; sauté 5 minutes, stirring frequently. Stir in the flour, then add the spices and salt; cook another minute or so. Stir in broth, chutney, and tomato paste; bring to a boil.
Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with cilantro, if desired.
I made the soup sans cilantro garnish, then refrigerated it for three days. I warmed it up in the micro last night and chopped the fresh cilantro for serving.
**I think this makes the texture better than what you get with the canned stuff. Collagen is your friend.