Ingredients
Scale
- 1 pound boneless chicken (breast or thighs, sliced)
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 1 quart chicken broth
- 14-ounce can coconut milk
- 1/2 cup uncooked white rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon flour
Instructions
- Heat oil in a large stock pot over medium heat. Add chicken seasoned with spices and flour; brown on all sides and set aside.
- In the same pot, sauté onions, celery, and carrots until soft; add garlic and cook until fragrant.
- Bloom spices in the pot before adding chicken broth; bring to a boil.
- Stir in rice and reduce heat; cover and simmer for about 15 minutes.
- Grate apple into the soup, return chicken to the pot, and cook for an additional 5 minutes.
- Stir in coconut milk until heated through; taste and adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg