Chicken Curry Soup

This week I digress from what I had planned. I have looked for a few weeks and cannot find short ribs at any of my local grocery stores. Is this a seasonal thing?

So I happened to have a lonely, boneless, skinless chicken breast in the freezer and decided to make this recipe instead of the Korean Barbecued Short Ribs. If I ever find them I will revisit this cookbook and make them.

Chicken Curry Soup

2 tblsp butter
1 1/2 tblsp flour
2 tsp curry powder
3 cups chicken stock
2 egg yolks
1/2 cup light cream
1/2 cup shredded, cooked chicken
3 tblsp Mango chutney
2 tblsp chopped cilantro*

Melt butter in saucepan over low heat. Stir in flour and curry powder; cook for 5 minutes, stirring frequently. Gradually add chicken stock and bring to a boil, stirring constantly. Reduce heat and beat in egg yolks and cream. Cook over low heat until thickened. Add chicken and cook until heated through. Serve hot or chilled.

Garnish each serving with 1/2 tblsp of mango chutney. Sprinkle with cilantro.

Makes 6 servings.



I had problems with this recipe,,where to start. First off it never got "thickened". I even added more flour than called for and eventually it simmered down to only 2 servings and it still was not thick. I am baffled. I added an entire chicken breast and that made it rather hearty.

We ate most of it before I remembered about the chutney on top. Richard, once reminded, put a dollop of chutney on his soup and stirred it in. He said it made it some better but it was very good tasting without the chutney or the cilantro. Then again we love curry so from the start it had a lot of promise.

I would make this again on a chilly fall or winter afternoon. Very tasty.