Recipe: Chicken Curry Soup

Recipes using Tones Curry Powder

• Nonstick vegetable spray
• 1 tsp olive oil or canola oil
• 3 chicken thighs, skinned
• 1 to 2 tsp curry powder
• 1 medium onion, diced
• 1 golden Delicious apple, diced
• 1 large clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 3 cups canned chicken broth
• 1/2 lemon, seeded
• 1/4 lb fresh snow peas or green peas, blanched and chilled
• 1 cup plain lowfat yogurt

1. Spray large pot well with nonstick spray.
2. Add oil and heat. Rub chicken with curry powder and brown lightly in oil.
3. Add onion, apple, and garlic and saute until onion is tender, but not browned.
4. Sprinkle with sea salt and pepper.
5. Add broth; squeeze lemon into soup and drop the rind in too.
6. Bring to a boil,then reduce heat and simmer 25 minutes or until chicken is tender.
7. Remove lemon rind from soup.
8. Cover and chill soup for several hours; remove solid fat.
9. Remove chicken; cut meat from bones.
10. Shred chicken and set aside. Puree soup in the blender, then pour into chilled bowls.
11. Add chicken, peas, and yogurt; stir.