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01/12/2012 National Curried Chicken Day Curried Chicken-and-Cider Soup

Source of Recipe

Unknown


Recipe Introduction

Curried chicken is a common dish in Asia, the United Kingdom, and the Caribbean. The word "curry" in South Indian languages translates to "side dish," but curry can be eaten as a main entrée as well. Did you know that the earliest known reference to curry was recorded by a Mesopotamian civilization (near Babylon) around 1700 B.C.E? Since then, curry's popularity has spread internationally. There is also a wide variety of curry recipes available today including some that mix different spices into the dish to add unique flavors. Contrary to popular belief, curries are not always hot and spicy. They can also be cooked mild by adding coconut milk. Enjoy Curried Chicken Day by cooking up your favorite curried chicken recipe!

List of Ingredients

HOME COOKIN’ 01/12/2012 National Curried Chicken Day Curried Chicken-and-Cider Soup




Curried Chicken-and-Cider Soup from Everyday with Rachael Ray


1 tablespoon extra-virgin olive oil
1 onion, chopped
1 tablespoon grated fresh ginger
Salt and pepper
2 teaspoons curry powder
1 teaspoon ground cumin
1 cup apple cider
1 large sweet potato, peeled and cut into 1-inch chunks
1/2 head cauliflower, coarsely chopped (about 4 cups)
1/2 rotisserie chicken, skin and bones discarded and meat shredded


Recipe



In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.

Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.