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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Curried Chicken Soup

Serving Size: 4 - 6
Preparation Time: 1:00

Marinade
Amount Measure Ingredient - Prep Method
2 each chicken breast, boneless, skinless
-- cut 1/4 inch thick
2 cups chicken stock
1 cup heavy cream
4 fluid ounces white wine
2 ounces onions -- chopped
1 ounce red bell pepper -- cut in 1/4" cubes
1 ounce green bell pepper
-- cut in 1/4" cubes
2 ounces celery -- cut in 1/4" cubes
1 tablespoon garlic -- chopped
1 tablespoon ginger -- chopped
1 each tomato -- concasse
1 each cinnamon stick
1 each bay leaf
1 each clove
1/4 teaspoon chinese five spice
1/4 teaspoon cumin powder
1/4 teaspoon coriander
1 tablespoon curry powder
salt and pepper -- to taste

Saute the onions, garlic, red and green peppers, celery
and ginger for about a minute. Season the chicken. Add
the chicken, cinnamon stick, bay leaf and clove and
sauté for one more minute. Add the Chinese 5 spice,
cumin, coriander, curry and the white wine and let
simmer for another minute. Add the chicken stock, bring
to a boil and let simmer for 5 minutes. Add the tomato
and the cream and bring back to a boil. Thicken with
slurry (Cornstarch & white wine or water) to the desired
thickness, adjust the seasoning. Garnish with chopped
chives, parsley or scallions.

30 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION