I came across a recipe a while back, I'm really not sure where it came from, as the piece of paper it was on was floating around my car for quite some time. Now, I love me some curry, so when I read this recipe, I was like I need to make this. And as you know, I write a menu each week to ensure I stay on track and continue to use up my hoard of food products. Well, this has been on the menu for several weeks now and keeps being pushed back. With the recent warm weather in the Northwest, and things going on in my life, it just didn't fit in with my schedule. It's really more of a cool weather dish.
So tonight, after we came back from a weekend get away to the Olympic Rain Forest and the surrounding areas, I decided a cold wet Sunday would be the perfect day for this soup. It's a quick put together, and a great spicy dinner. In the end, we decided it needed “something”, so Craig is going to try his hand in Naan bread making this week.
TIKKA MASALA SOUP
* 2 tbsp coconut oil
* 1 small onion
* 3 garlic cloves, minced
* 1/2 tsp cayenne pepper
* 1 tbsp garam masala spice mix
* 1 tsp ground ginger
* 1/2 tsp cumin
* 1 tsp tumeric
* 1/2 tsp cinnamon
* 2 cups chicken stock
* 1 (28oz) can crushed tomatoes
* 1 (14 oz) can coconut cream
* 1-2 tsp kosher salt
* 1 whole rotisserie chicken or 2lbs chicken, cooked and shredded
1. Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.
2. Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes.
3. Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.