Curried Chicken and Vegetable Soup

Makes 8

Caitlin

ingredients

1 chicken, about 3 lbs, cut into 8 to 10 serving pieces and skinned
1 small bunch fresh cilantro
2 black or 4 green cardamom pods
2 cassia leaves
6 cups water
2 cups finely chopped yellow onion
2 carrots, peeled and chopped
2 boiling potatoes, peeled and chopped
1 1/2 cups chopped tomato
2 tbs cornstarch dissolved in 1/4 cup water
1 cup coconut milk
1 1/2 tsp salt
1/4 cup butter
1 tbs minced garlic
2 tsp ground garam masala or curry powder
freshly ground pepper
1 1/4 cups hot cooked long grain white rice
1/2 cup sliced almonds

directions

1
Place chicken in large heavy pot and scatter the cilantro, cardamom, and cassia leaves on top. Add 2 cups of the water and bring to a boil over high heat. Reduce the heat to low, cover, and cook occasionally skimming off any foam that rises to the surface, about 30 min. Using tongs transfer the chicken to a plate, cool enough to handle, pull meat from bones and return bones to pot. Shred meat and cover and set aside.
2
Add remaining 4 cups water to the cooking liquid and bring to a boil. Reduce to low, cover and cook for 30 min. Remove from the heat, strain through a fine mesh sieve and return the stock to the pot. Discard contents of the sieve.
3
Add 1 cup of the onion to the pot, along with the carrots, potatoes, and tomato, and bring to a boil over high heat. Cover, reduce the heat to medium-low and cook until vegetables are vry soft, about 25 min.
4
Remove from the heat, and working in batches, puree the soup in food processor. Strain and return to pot.It should be the consistency of a cream soup. If not stir in as much of the cornstarch mixture as needed to thicken. Heat the soup until hot, add milk and salt. Simmer gently while you make garnish.
5
In a fy pan over medium-high heat, melt the usli ghee. Add remaining 1 cup onion, garlic, and garam masala. Saute, stirring until the onion is nicely browned, about 5 min. Add shredded chicken and season with salt and pepper. Saute tossing the chicken, until lightly seared and well coated with spices, 3 min
6
Place rice in warm bowl and ladle soup on top. Place chicken on top and sprinkle with lemon juice and almonds