Madras Chicken Soup
A British curry-house soup of chicken, carrots and rice, seasoned with curry powder and cumin and simmered on the stove.
35 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- easy
- 1
Peel and thinly slice carrots, then cut into strips. Chop red onion. Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 minute.
- 2
Meanwhile, slice chicken into bite-sized pieces. Then add to onion along with the potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute.
- 3
Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 minute Stir in peas and green onions. Taste and add more salt if you like.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
