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Tasty Thursday – Coconut Curry Chicken Soup

 

Photo Credit: JG

Good day all!  I am JoVonn (@jhgive) and excited to be a contributor to Diz Thru Brown Eyes.  I have had a food blog The Givens Chronicles for almost 3 years and I am happy to now share my cooking here.  I will be featuring recipes from your favorite Disney restaurants and resorts on the second and fourth Thursday through September.  Some of them I have tried while in Orlando and some I look forward to trying in the future.  I tend to adapt recipes to my family’s liking and what I have on hand, but I will always link back to the original recipe.  Also, I have found that many of the recipes’ measurements are based on weight and I know that not everyone has a kitchen scale so I will be converting those for you.  If you do like to cook, I encourage you to get a kitchen scale because weight is more accurate than volume; I love my scale!

Now on to the good stuff.  This has been some unpredictable weather we are having so I decided to make a soup first (for those of your who have been affected by the recent tornadoes that ravished the Midwest and South, my thoughts are with you).  I have visited Boma twice, once for breakfast and again for dinner.  I love it, even my husband enjoyed it.  It reminded me of my trip to South Africa a few years ago with a myriad of flavors influenced by different cultures.  I enjoy the combination of coconut and curry and have made similar soups before.  It was a little on the spicy side so I had this all to myself, and I’m not complaining.  I used chicken thighs because they are flavorful and remain moist.  Make this soup before the warm weather is back for good!

Coconut Curry Chicken Soup
Adapted from Allears

Ingredients:
1 1/2 lb. boneless skinless chicken thighs
Salt and pepper, to taste
3 Tbsp. curry powder, toasted and divided
4 ounces (1/2 cup) oil
3 ounces (about 1/3 cup) butter
3 ounces (about 1/3 cup) flour
1 quart (4 cups) chicken stock
8 ounces (1 cup) coconut milk
8 ounces (1 cup) onions, diced chunky
8 ounces (1 cup) red bell peppers, diced chunky
2 jalapeno peppers, seeded and sliced
8 ounces (1 cup) potatoes, diced chunky
8 ounce (1 cup) diced tomatoes, drained
5 ounces (2/3 cup) honey
Cayenne pepper, to taste
½ cup cilantro, chopped
Shredded coconut (optional)

Directions:
1.   Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Heat oil in a skillet over medium heat and sear chicken until golden brown and ¾ done; set aside.

2.  Melt butter and stir in flour to make a roux in a small saucepan; set aside.

3.  In a large pot, heat chicken stock, remaining curry powder, coconut milk and roux. Let simmer until thickened.

4.  Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done.

5.  Add honey and cayenne pepper. Adjust seasoning. Garnish with cilantro and shredded coconut.

Elantrice H.

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