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Southern Indian Soup, with curried chicken Recipe

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This recipe for Southern Indian Soup, with curried chicken, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Lindale


1 tbsp butter or margarine
1 c. each chopped celery, onions and carrots
1 clove garlic, minced
4 boneless, skinless chicken breasts, cut into 1" cubes
2 tsp. curry powder
1 tsp. chili powder
1/2 tsp ground cumin
3 whole cloves
6 c. low-fat chicken broth
1 can (19 oz) plum tomatoes, drained, cut up
1/2 c. uncooked, long-grain white rice
1 tsp salt
1/2 tsp pepper
2 c. peeled, cored, diced Granny Smith apples
1/4 c. chopped, fresh parsley
3/4 c. low-fat sour cream or yogurt
1 tbsp lemon juice

Melt butter in large soup pot med. heat. Add celery, onions, carrots and garlic. Cook 3-4 mins. until soften.
Add chicken. Cook until chicken is no longer pink. Add curry powder, chili powder, cumin and cloves. Cook and stir 2 mins. Add broth, tomatoes, rice, salt & pepper. Bring to a boil. Reduce heat to med-low. Cover and simmer for 15 mins.
Add apples and parsley. simmer 10 mins more. Remove from heat. Stir in sour cream and lemon juice.

Number Of Servings:
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Personal Notes:
Personal Notes:
This is soooooooo good! 203 Calories. 16% fat from calories




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