Coconut Curry Chicken and Chickpea Soup
Click the package below to purchase the spice blend for this recipe.
Ingredients:
3 each Bone in chicken thighs- trimmed of excess skin and fat
2 Tbsp Olive oil
4 Tbsp Spice Union Vadouvan French Masala Curry Spice
2 Tbsp Butter
4 C Fresh onion- rough chopped
2 Tbsp Fresh garlic- minced
3 Tbsp Fresh ginger- grated on a box grater
2 C Chicken stock
2 each 13.5 oz Can of Unsweetened Coconut Milk
1 1/2 C Fresh Yukon Gold potato- large dice
3/4 Tbsp Kosher Salt
1/2 C Canned Bamboo Shoots- julienned
1/2 C Canned Chickpeas- drained and rinsed
1/2 C Fresh Cilantro leaves
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Preheat your oven to 350°F.
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In a large bowl, combine the chicken thighs, olive oil and 2 tablespoons of the Vadouvan French Masala Curry Spice.
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Toss the chicken thighs until evenly coated with the oil and Vadouvan Spice.
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Allow the chicken to sit for at least 30 minutes.
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Place the chicken thighs on a parchment or foil lined baking pan and place the pan in the preheated oven.
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Roast the chicken thighs for 55 minutes or until they reach an internal temperature of 160°F.
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Set the chicken thighs aside to cool for a bit.
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Preheat a 4 quart pot to medium heat.
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Add 1 tablespoon of butter and the onion to the pot.
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Cook the onion, stirring often until it caramelizes. This should take about 10 minutes.
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Add the remaining 2 tablespoons of Vadouvan French Masala Curry Spice to the pot. Stir to coat the onions.
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Continue to cook the onions and spice over low heat for 3-4 minutes.
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Add the garlic and ginger to and cook for 1 minute.
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Add the chicken stock, coconut milk, potatoes and salt to the pot, cover and simmer until the potatoes are easy to break with a spoon. This should take about 10-12 minutes.
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Transfer the contents of the pot to a blender.
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Blend the soup just until smooth. Over blending will make the soup gummy in texture.
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Place the blended soup back into the 4 quart pot and keep it the warm over a Very low heat.
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Remove the skin from the chicken thighs and shred the chicken meat by hand into bite size pieces.
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In a sauté pan with the remaining butter, warm the chicken meat, chickpeas and bamboo shoots until just warmed through.
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Place the chicken meat mixture into the center of your serving bowl and ladle the soup around the chicken.
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Garnish with the fresh cilantro leaves and serve immediately.