Chicken Curry Soup
marinated chicken thighs
Olive oil for cooking
dried thai red chili
can coconut milk
of homemade curry powder
see link below
Salt and pepper to taste
Hearty pinch or two of fenugreek
Juice of half a lime
A spice mix of
Heat the oil in a large soup pot and add the cumin seeds. Let cook, stirring occasionally, until the seeds begin to make popping sounds.
Add the onion and saute until soft.
Add the garlic and ginger and saute for a minute more.
Add the chicken (dump the whole bag in, marinade and all) and the tomato, and cook until the chicken turns white.
Add the spice mix, dried chili, S&P, stock, coconut milk, and 1 tablespoon of the homemade curry mix.
Bring to a simmer and let simmer for about an hour with the lid on, stirring occasionally, adding more S&P and curry mix to taste.
Add a pinch or two of the fenugreek and juice of the lime and stir to mix. Let simmer for another 15 minutes or so, then serve.
I used a homemade curry masala in the marinade and in the soup. Recipe is in the Coconut Chicken Curry: 1 teaspoon cumin seeds