Busters Recipes

Chicken Curry Soup with Apple and Coriander
  
  2 tbsps. olive oil
1 medium onion, chopped
2 cloves garlic
6 cups chicken stock
2 apples, chopped
1 cup apple juice
1/2 cup white wine
1/2 cup frozen peas
2 tbsps. mild curry powder or curry paste
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground nutmeg
1 bay leaf
2 cups cubed cooked chicken
1/2 cup cooked rice
1/2 cup chopped fresh coriander
  
  Although you can use curry powder in this recipe, there are several excellent curry pastes in oil in most supermarkets, the oil, by the way, helps preserve the fragrance and freshness. One other thing: this soup also makes a great sauce over fettuccine or couscous. In a large skillet, heat oil. Sauté the onion and garlic for 2 to 3 minutes or until onion is translucent. Add the chicken stock, apples, apple juice, wine, peas, curry powder or paste, pepper, salt, oregano, nutmeg and bay leaf. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 20 minutes. If liquid reduces too much, add more apple juice. Stir in the chicken and rice; simmer another 5 minutes or until chicken is heated through. Discard bay leaf. Garnish with coriander and serve immediately.
Makes 4 to 6 servings.

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