Chicken Curry Soup
From: Dave Duree
4 Tbsp butter
1 onion, diced
1 green pepper, diced
3 ribs celery, diced
2 boneless, skinless chicken breasts, cut into 1” cubes
¼ cup flour
1 Tbsp curry powder (I do ½ red, ½ yellow)
1 tsp cumin
2 quarts chicken stock
1 can petite diced tomatoes
Juice of 1 lime
½ cup long grain rice (basmati)
2 tsp salt (or to taste)
1 tsp freshly ground black pepper
½ cup coconut milk
½ cup chopped cilantro
In a large dutch oven melt butter over medium heat. Add chicken and cook until browned (chicken will not be cooked through). Add onion, green pepper and celery and cook until translucent, about 10 minutes.
Sprinkle the flour, curry powder and cumin over the chicken and vegetables and stir until well combined. Cook for 2-3 minutes.
Add chicken stock and stir, loosening browned bits from the bottom of the pan. Add tomatoes, lime juice, rice, salt and pepper. Stir to combine. Simmer for 20 minutes or until the rice is cooked. Remove from heat, stir in coconut milk and cilantro.