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.
| Ingredients | Serves 4 |
| Olive oil | 2 tbspns |
| Onions, chopped | 500 gm |
| Curry powder | 2 tspns |
| Ground cardamom | ¼ tspn |
| Ground coriander | ¼ tspn |
| Chicken broth | 4 cups |
| Flour | 2 tbspns |
| Skinless boneless chicken thighs | 500 gm |
| Chopped fresh coriander | 3 tbspns |
Cooking Method
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.
