Ingredients:

  • 3 Tbsp (45g) Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery stalks, finely diced
  • 5 lbs (680g) Boneless, skinless Chicken Breast
  • 6 cups Low Sodium Chicken Stock
  • 3 Tbsp (30g) All-Purpose Flour
  • 2 Tbsp Madras Curry Powder
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/2 tsp Turmeric Powder
  • 1 Tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 5 oz can Chopped Tomatoes, undrained
  • 1/4 cup Golden Raisins or Sultanas
  • 1/2 cup Heavy Cream
  • 2 Tbsp Fresh Lemon Juice
  • Salt and freshly ground Black Pepper to taste

Instructions:

  1. Poach the Chicken: Place chicken breasts in the pot, cover with 4 cups of stock. Bring to a simmer, poach gently until cooked through (165°F internal temp). Remove chicken; shred using two forks. Reserve the poaching liquid.
  2. Sauté Aromatics: In the same pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook gently until softened, about 8 minutes.
  3. Bloom the Spices: Clear a space in the centre of the pot. Add the flour, curry powder, coriander, cumin, and turmeric. Stir constantly for 1 minute until fragrant.
  4. Build the Roux: Stir the spice/flour mixture into the softened vegetables. Cook for 1 minute, creating a light roux.
  5. Incorporate Liquids: Slowly whisk in the reserved chicken poaching liquid and the remaining 2 cups of stock, ensuring no lumps form. Add the canned tomatoes and raisins. Bring mixture to a gentle boil, then reduce heat.
  6. Simmer: Cover and simmer for 20–25 minutes, allowing the vegetables to soften fully and the flavours to meld.
  7. Add Fresh Elements: Stir in the grated ginger and minced garlic. Cook for 2 minutes until aromatic.
  8. Thicken and Finish: Stir in the shredded chicken. Gradually whisk in the heavy cream until the soup reaches your desired consistency. Heat through gently; do not allow it to boil vigorously after adding the cream.
  9. Final Seasoning: Remove from heat. Stir in the fresh lemon juice. Taste, and adjust seasoning with salt and pepper as needed.