Chicken Curry Soup Served With Chutney and Rice
Hospitality: a friendly reception and treatment of guests or strangers.
I am so thankful that being hospitable has nothing to do with perfection, the size of your house, or how gourmet of a meal you are cooking. Instead it is about a feeling. I hope to provide you with meals that you can easily feed your family, friends, and even strangers that exude a feeling of warmth and friendliness. One recipe that is a guaranteed winner is chicken curry topped with rice and a flavorful chutney. Be prepared to make a double the batch, because your people will want a second helping…it is that good! In fact, I am getting hungry for some right now simply by writing this. This is a perfect meal to make for hosting friends, delivering to new moms, or for a family who could use some cheer.
This recipe is written gluten free, but you are a gluten eater, simply swap out the gluten free flour for wheat flour. And, I have given you dairy free options as well. Enjoy!
Will you do my a favor? When you make this will you please take a pic and share on Instagram? Don’t forget to tag me at @magbocollective and use the hashtag #magboeats. Thanks!
- 3 Tbl. butter (for dairy free, use Earth Balance vegan buttery sticks)
- 1 large yellow onion, sliced (we tend to prefer less onion in most recipes and use about a half an onion)
- 3 cloves of garlic
- 1 Tbl. curry powder or more (add more if you like a little more zip)
- 2 1/2 Tbl. gluten free flour
- 2 cups of chicken stock
- 1 cup of milk (for DF use 1 cup of almond milk)
- 1 cup of heavy cream (for DF use 1 cup of coconut milk)
- 3 cups of chopped cooked chicken
- sugar, salt, and pepper to taste
- Rice (I cook up about 3 cups of minute rice)
- 1/2 yellow onion sliced thin
- 3/4 cup raisins
- 1 1/2 cup peeled and chopped Granny Smith apples
- 2 cups brown sugar
- 1/2 balsamic vinegar
- 1/2 tsp. black ground pepper
- In a saucepan, combine chicken stock, milk, and cream and bring to a simmer.
- Melt the butter in a large pot. Add the onion and garlic and cook until softened. Add the curry powder and flour, cooking for 2 minutes. Add the milk mixture and stir continually. Simmer for 5 minute. Toss in the chicken and simmer for an additional 5 minutes. Season with sugar, salt, and pepper, to your liking. Serve in a bowl topped with a scoop of rice and a big spoonful of chutney.
- In a saucepan, combine all ingredients and bring to a boil. Lower heat and simmer until the raisins are softened and the chutney has a syrupy consistency. I like to double the batch and store in the freezer.