Chicken curry soup with rice
Votes: 21
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 11 G., saturated fats G., proteins 55 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 390, total fat 11 G., saturated fats G., proteins 55 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken curry soup with rice - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bone-in chicken breast, halved (about 700 g)
- 2 medium carrots, cut diagonally into 6cm pieces.
- 1 bay leaf
- 6 cups chicken broth
- 2 tbsp (30 g) butter
- 1 large onion, very thinly sliced
- 1 teaspoon of sugar
- 1.5 tsp curry powder
- 0.33 cup Thai Jasmine rice
- 3 tbsp finely chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, sliced into wedges
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Recipes with similar ingredients: chicken breasts, jasmine rice, carrot, lemon, bay leaf, mint, dill, curry
Cooking the dish according to the recipe:
- Place the chicken, carrots, bay leaf, and a pinch of scoly in a medium saucepan. Add 3 cups of broth and bring to a boil. Immediately reduce the heat to low, cover, and simmer until the chicken is tender, about 20 minutes. Remove the chicken from the broth, remove the skin, and shred the meat. Return the chicken to the broth.
- Meanwhile, heat the butter in another saucepan over low heat. Add the onion, sugar, and 1 teaspoon of salt and cook until the onion is soft, about 5 minutes. Add the curry powder and cook for another minute. Add the rice and the remaining 3 cups of broth. Increase the heat to medium, cover, and simmer gently until the rice begins to soften, 15-20 minutes.
- Blend the rice mixture with an immersion blender until smooth. Pour in the chicken broth, stir gently, and bring to a simmer. Stir in the chopped herbs and serve with lemon wedges.When blending hot liquids, let them cool for about 5 minutes before transferring them to the blender, filling the bowl only halfway. Cover with a lid, leaving one corner open. Cover with a towel to prevent splashes, and blend until smooth.
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