Cooking the chicken with a bit of the curry spice before adding it to the soup, brings out even more of the spice in each bite.
Adding the chicken at the very last, keeps it from falling apart and losing flavor. If you prefer dark meat, you could use that too or both.
2 Pounds Chicken (skinless, boneless, cut into bite size pieces)
4 Cups Chicken Stock
1 Cup Water
1 Green Pepper chopped
1 Onion chopped
2 Carrots chopped
2 Stalks Celery chopped
2 Tablespoons Parsley (Fresh)
3 tsps Curry Powder
1 small can Stewed Tomato’s
1Tablespoon Corn Starch (optional)
Salt and Pepper to taste
1 TBS Olive Oil
In a large cooking pot add Olive oil, salt and pepper to taste, 1 tsp of curry powder and the pieces of chicken, cook until done.
Remove from pot and set aside.
To the same cooking pot, (add a bit more oil if needed) saute onion, carrots, celery and green pepper until the vegetables are just soft.
Add the stewed tomato’s and the remaining 2 tsps of curry powder. (If you would like a more curry flavor add to taste).
Pour in the Chicken Stock and bring to a light simmer for 20 minutes. Add the chicken at the very last just to heat through.
Top with a bit of fresh Parsley when serving.
If you would like to have a thicker soup – Mix Corn Starch in 1/4 cup water, add to stew mixture and let simmer a couple minutes to thicken.