Categories: Chicken, Main Dish, Soup
Ingredients
- 1 -2 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 4 boneless skinless chicken breast halves, cut into 1 inch pieces (2 lb.)
- 1 tablespoon curry powder
- 1 teaspoon dried ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg or 1/4 teaspoon freshly grated nutmeg
- 2 1/2 cups chicken stock or 2 1/2 cups chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, with juice
- 3/4 teaspoon salt, to taste
- pepper
- 1/2 cup raisins or 1/2 cup dried currant
- 1/3 cup toasted sliced almonds
Directions
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Heat the oil in a large soup pot over medium heat.
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Add in the onion, bell pepper, mushrooms, and garlic.
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Stir/saute for 5 minutes or until veggies are softened.
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Add in chicken; stir/saute for 2 minutes.
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Add more oil if needed.
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Add in the next 5 ingredients; stir/saute until the chicken turns white.
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Add in stock, tomatoes with juice, salt, pepper, and raisins.
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Bring mixture to a boil; lower heat to medium-low.
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Cover and simmer for 20 minutes or until the flavors are blended.
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Serve over in bowls, over hot cooked rice if desired, and sprinkle almonds on top.