I love this soup at my favourite Indian restaurant, and reading this recipe sounded the closest to what I experienced there. I made the following modifications, brought it to a pot-luck at work and had people seek me out for who made it (and the recipe). So here it is!
1) I doubled the recipe, which then would call for 3 tsp of curry powder total
2) I didn’t use the yellow curry powder most people have. Instead I made my own from an Indian vindaloo recipe I make. ½ tsp each of brown mustard seed, cumin seed, black peppercorn (use mortar and pestle, or as I do, a cheap coffee grinder used only for spices) – add ½ tsp of ginger, 1 tsp of turmeric (will give the soup a nice color), 1 tsp of garam masala. My curry powder totals 4 tsp instead of 3, but I like the flavour at that intensity. For optional heat I recommend 2-4 dried red chili pepper be added to the seed/peppercorn mix when breaking them up.
3) I precut the chicken and stir fried it in a portion of the butter – makes it firmer on the exterior that way so it doesn’t break down so easily in the soup.
4) I added lemon. Most soups I’ve had like this had actual lemon in it, but I cheated and just squirted in some real lemon – amount to taste.
5) After making let cool and re-heat the following day, adding cream at last moment as per recipe. All curry based recipes are better the next day!
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I love this soup at my favourite Indian restaurant, and reading this recipe sounded the...