Chicken Curry Soup

Ingredients

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• 100 g (1/2 cup) long-grain rice
• 300 g (10.5 oz) boneless, skinless chicken breast cut into 3/4-inch (2 cm) cubes
• 1 tbsp canola oil
• 1 onion finely diced
• 1 tart apple about 5 ounces (150 g), peeled, in 1/2-inch (1 cm) dice
• 1 tbsp curry powder mild; check the label, it can contain mustard
• 1 tbsp all-purpose flour
• 900 ml (3 3/4 cup) chicken broth hot; check the label for allergens
• 150 ml (5.1 fl oz) heavy cream
• 1 tsp lemon juice
• salt to taste
• black pepper to taste

Method

1. Cook the rice in plenty of salted water according to the package, usually 12 to 15 minutes, drain it and keep it warm, covered. Meanwhile dice the onion, peel, core and dice the apple into 1/2-inch (1 cm) pieces and cut the chicken into 3/4-inch (2 cm) cubes last.
2. Heat the oil in a 3-quart (3-liter) pot over medium-high heat. Brown the chicken cubes for 3 to 4 minutes on all sides, until pale on the outside, and remove them. They don't need to be cooked through yet.
3. Lower the heat to medium. Sweat the onion in the pan drippings for 3 minutes and add the apple for 2 minutes. Sprinkle in the curry powder and flour and stir for 1 minute, until fragrant. The curry powder must not burn.
4. Pour in the broth in three batches, stirring, so no lumps form. Bring to a boil and simmer over low heat for 10 minutes, until the apple is tender.
5. Return the chicken with its juices to the soup and cook for 6 to 8 minutes, until it is white inside and reaches an internal temperature of 167 °F (75 °C).
6. Stir in the cream, season with lemon juice, salt and pepper and heat briefly without boiling. Divide the rice among four deep bowls and ladle the soup over it.

Tip: Always cook poultry through. Cut the onion and apple first and the chicken last, then wash the cutting board, knife and hands with hot water.

Tip: Curry powders differ a lot in heat and salt. Start with only 2 teaspoons and add more after cooking if needed.