Curry Chicken and Mushroom Stoup Recipe

4

Ingredients

4 pieces boneless, skinless chicken breasts
1 fresh bay leaf
3 onions, 1 quartered, 2 quartered and thinly sliced
1/4 cup EVOO Extra Virgin Olive Oil
4 portabella mushrooms, gills scraped, halved then thinly sliced
2 carrots, peeled and sliced into 2-inch matchsticks
2 to 3 ribs celery, thinly sliced on an angle
1 2-inch piece ginger, peeled then grated or minced
3 to 4 cloves garlic, finely chopped
Salt and pepper
3 tablespoons mild or medium curry powder
1 quart chicken stock
1 cup mango chutney
3 tablespoons butter
2 tablespoons flour
4 scallions, whites and greens thinly sliced
2 cups cooked white rice or 4 pieces naan bread, warmed

Preparation

Step 1

Place chicken in small pan and add enough water to come to top of chicken without completely submerging it. Add bay leaf and quartered onion to the pan. Bring to a boil and simmer chicken 10-12 minutes, until cooked through. Shred chicken with 2 forks and reserve. Strain liquid and reserve 1 1/2 to 2 cups.