Tim Dineen

The soup is an Anglo-Indian concoction of curry, rice, apples, and chicken.  It’s also rich and creamy, ‘cuz ya add heavy cream to the broth.  I use curry paste, but you can use any curry powder if you don’t have the paste.  I make it a bit different each time, so this is a rough guestimation of what I do.

It was on the winter menu at the Hyatt Lake Tahoe when I worked there in the 70's. Their version was even thicker. Yum.

• 1 chicken, cut up
• 4-6 qts chicken broth
• 1 onion, chopped
• 1 leek, chopped
• A couple of garlic cloves, chopped
• A few ribs celery, chopped
• A few carrots, chopped
• 1 small bell pepper, chopped
• 2 granny smith (or other tart apple) peeled and chopped
• Curry powder to taste (ya want it hot, add a tbsp. mild, 1 tsp…)
• Dash of cumin
• Dash of cayenne
• 1 cup uncooked rice
• 1 pt heavy cream
• S&P to taste

Add the rice and let it cook about 15 or so minutes, stirring once in a while so it doesn’t stick to the bottom.

Do a quick sauté of the onions, spices, and other veggies (less apples) while the rice is cooking. (a bit of butter or oil – I usually use butter…) Add them to the broth. 

Pull the chicken from the bones and cut into bite-sized pieces.  Add to the pot.  Keep it simmering.  Add the heavy cream.  Keep simmering

Add the apples.  Taste.  Add more curry, S and/or P if desired.

Cook a bit longer, stirring occasionally (don’t want it to stick!!) It should get nice and creamy and thickened.A great garnish is some chopped pistachios sprinkled on each bowl as it’s served.

Sometimes I’ll add plain yogurt or ½ yogurt, ½ cream.  Depends on my 1) mood, and 2) what’s in the house.  Don’t try and cut the fat by using low/non-fat stuff.  It doesn’t come out right.  Bite the bullet and eat it they way god intended it to be consumed.

Most of all – enjoy!