If you and your guests like curry, you'll love this rich, flavorful soup. It's best if made on the day of your event.
2 teaspoons vegetable oil or olive oil
2 pounds boneless skinless chicken breasts (about 6 big breasts)
2 large onions, chopped
8-10 garlic cloves, crushed or chopped (or 1-2 tablespoons bottled crushed garlic)
2 medium bell peppers, of any color, chopped
3 tablespoons curry powder
2 tablespoons grated fresh ginger, or 1/2 tablespoon ground ginger
1/2 teaspoon black pepper 2 teaspoons salt
10 cups chicken broth
4 15-ounce cans diced tomatoes
4 apples, chopped in small chunks (Granny Smith or Fuji work well-the crisper, the better!)
1 1/2 cups rice
Optional garnishes: chopped cilantro, plain yogurt, sour cream
1. Saute oil, chicken breasts, onions, garlic, peppers, curry powder, ginger, salt, and pepper down to the broth/ stock together in large soup pot until chicken isn't pink anymore and onion is tender.
2. Add the chicken broth, diced tomatoes, and rice. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes.
3. Add the apples and simmer about 8 more minutes or until apples are somewhat soft and rice is done.
4. If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm, crusty bread!