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Indian food started to become popular in England after the Colonial rule of the 1900’s, and this is a version of a popular soup to this day. This recipe is based on a recipe from my grandparents and family from when they were stationed in India back then. Lamb can also be used , but my preference is use chicken and I like to have it in a beef broth, and not too spicy!!
Serves: 4
Ingredients
- 1½ lb chicken
- 4 cups beef broth
- 1 sliced onion
- 1 sliced carrot
- 1 stalk of celery, sliced
- ½ tsp. salt
- 2 Tbsp. butter
- 1 chopped onion
- 1 green apple, peeled, cored and sliced
- 1 Tbsp curry powder ( or according to taste)
- 1 Tbsp curry powder (or according to taste)
- 2 Tbsp flour
- 1 Bay leaf
- ¼ tsp allspice
- ¼ cup cream
Instructions
- Place chicken in large pan, add beef broth, onion, carrot, celery and salt.
- Cover and simmer for one hour. Remove chicken, discard skin and bones and cut meat into small pieces.
- Strain broth and chill, to allow for skimming off any fat that will rise in the chilling.
- Heat butter in large saucepan, cook chopped onions and apple for three minutes or so.
- Add the mixed flour and curry powder slowly, and cook slowly stirring all the time, gradually add the broth.
- Add bay leaf and allspice. Cover and simmer for 30 minutes.
- Add chicken pieces, simmer for 15 minutes, stir in cream just before serving (Good as is, but was traditionally served with a separate bowl of rice).
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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