Chicken soup is everywhere, but families can tire of it very quickly. The addition of curry just elevates the simple chicken soup and will become an all-time favorite. It is also a very simple recipe and all items are readily sourced in your local supermarket.
|Olive oil||2 tbspns|
|Onions, chopped||500 gm|
|Curry powder||2 tspns|
|Ground cardamom||¼ tspn|
|Ground coriander||¼ tspn|
|Chicken broth||4 cups|
|Skinless boneless chicken thighs||500 gm|
|Chopped fresh coriander||3 tbspns|
Heat olive oil in heavy large pot over medium heat. Add onions. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer one and a half cups onion to blender. Add two cups broth and flour; blend until smooth.
Cut chicken into 1 cm cubes, sprinkle with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in chopped coriander; season soup to taste with salt and pepper.