Chicken Tikka Masala Soup

Just like my favorite Indian dish, only in soup form and spicier  :-)

Ingredients (chicken):

• 1 pound boneless skinless chicken breast
• 1 1/2 cups chicken broth
• 1/2 teaspoon salt
• a few grinds of black pepper

Ingredients (soup):

• 2 tablespoons canola oil
• 1 small onion, chopped
• 2 cloves garlic, peeled and minced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• 2 teaspoons cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons flour
• 2 cups vegetable broth
• 28 ounces crushed tomatoes
• 1/3 cup coconut milk
• 1/2 cup heavy cream
• additional salt and pepper, to taste

Directions:

• In a small saucepan, bring chicken broth to a boil.   Add chicken breast, salt and pepper, lower heat and simmer for 30 minutes or until chicken is tender.   Shred chicken with a fork.
• In large pot, heat canola oil. Add the onions and cook until soft and golden. Add the garlic and ginger. Cook until fragrant (just a minute or two).
• Sprinkle in the curry powder, garam masala, smoked paprika, cayenne pepper, cumin, salt and flour, stirring to coat the vegetables until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth and the tomatoes. Turn heat to high, bring to a boil, then return heat to medium how. Add chicken.   Allow the soup to simmer for 15 minutes.
• Turn heat to low and add the coconut milk and cream. Taste, and adjust for salt and pepper.

Pairing – Viognier or Grenache Blanc

Currently enjoying with 2011 Two Shepherds Pastoral Blanc – fantastic pairing!