2 tablespoons extra virgin olive oil, divided
1 ½ pounds chicken thighs, trimmed and cut into bit sized pieces
7 tablespoons butter
1 cup onion, diced
2 cups celery, diced
3 cups carrots, cut into bite-sized pieces
1 tablespoon fresh garlic, minced
3 tablespoons all-purpose flour
1 tablespoon mild curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon dry thyme
½ teaspoon white pepper
1 teaspoon kosher salt (adjust amount depending on how salty your chicken stock is)
2 quarts chicken stock, homemade if possible
1 cup dry basmati or white rice
Two large Granny Smith apples, cored, peeled and cut into bite sized pieces
1 cup heavy cream
In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
Cook for four minutes then add garlic and cook for one more minute.
Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
Bring to a boil, lower heat to low, cover and cook 15 minutes.
Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
Stir in cream and remove from heat and serve.
Keywords: Chicken Mulligatawny Soup