Curried Chicken Soup

In large saucepan:
4 cups chicken stock
1 bay leaf
½ cup cream of coconut
2/3 cup pineapple juice

Bring to a boil.
Thicken with roux: ¼ cup butter, 7 tablespoons flour
While boiling, add: ¼ cup cornstarch mixed with 1 tablespoon water

Clean and dice:
2 cups chicken
½ cup onion
½ cup celery ribs

Pre-heat thick stock pot:
¼ cup olive oil

Add: ¼ teaspoon coarse black pepper
2 cups chicken—cook until ¾ done
Then add: ½ cup diced onion—cook until transparent

Mix together and add:
½ teaspoon fresh garlic
½ teaspoon fresh ginger
½ teaspoon cumin
2 teaspoons curry powder
1 teaspoon sambol
1/8 teaspoon fine black pepper

Saute lightly and finish with ½ cup heavy cream
Add: ½ cup diced celery ribs
Then add: thickened stock to chicken and spices

Finish with:
½ cup cooked wild rice

Season to taste with salt and pepper
Top with toasted coconut, toasted sliced almonds, lime zest and pineapple black currant chutney (see below)

In small saucepan:
Zest from 1 lemon
1 teaspoon fresh ginger
½ cup sugar
½ cup water

Reduce by half to a thick syrup, set aside

In saucepan, brown:
½ cup sugar

Add: ½ cup finely diced onion. Cook until transparent.
Then add 2 cups finely diced pineapple; cook lightly.
Then add: 2 cups pineapple juice
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon cloves

Thicken with 1-1/2 tablespoons cornstarch added to ¼ cup water.

Finish with:
Add lemon zest syrup
1/8 cup rice wine vinegar
1 cup black currants
1 teaspoon fresh ginger

December 2006

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