Monday, April 4, 2016

Chicken Tikka Masala Soup

This isn't really traditional Indian food, but a soup based on the dish Chicken Tikka Masala.  I liked it, but I kind of missed the rice.  It was still good though, especially with homemade Naan bread for dipping.  I used a rotisserie chicken and simmered the carcass to make the 2 cups of broth.
Chicken Tikka Masala Soup
adapted from The Modern Proper

2 tbsp coconut oil
1 small onion
3 garlic cloves, minced
1/2 tsp cayenne pepper (or to taste)
1 Tbsp garam masala
1 tsp ground ginger
1/2 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
2 cups chicken stock
1 (28 oz) can crushed tomatoes
1 (14 oz) can coconut milk
salt, to taste
1 rotisserie chicken, meat removed and shredded for the soup

1.  Heat coconut oil over medium-high heat in a heavy soup pot.  Saute the onion for a few minutes and then add garlic for a few more minutes.  Add the spices and saute for 3 minutes longer.  To the pot, add the chicken stock, tomatoes, and coconut milk.  Simmer for 30 minutes, covered.  Using an immersion blender, puree soup until smooth and creamy.  Add shredded chicken and season with salt.
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