Chicken and Wild Rice Soup with Pineapple Currant Chutney

Name: Chicken and Wild Rice Soup with Pineapple Currant Chutney
Cuisine: Asian
Ingredients: ½ cup butter; ½ cup flour; 4 cups low sodium chicken stock; 1 can (400 ml) coconut milk; ¾ cup pineapple juice; 1 bay leaf; 2 tablespoons olive oil; 1 medium onion, diced; 1 cup celery, diced; 3 large boneless, skinless chicken breasts, cut into bite sized pieces; 2 teaspoon garlic, crushed; 1 tablespoon fresh ginger, finely chopped; 2 teaspoons cumin; 2 teaspoons curry powder; 4 tablespoons Indian curry paste; 1 cup whipping cream; 4 tablespoons sweet chili sauce; 1 teaspoon black pepper; 1 teaspoon sea salt; 2 cups cooked wild rice; ¼ cup toasted almonds for garnish

9 steps

Updated at: Thu, 17 Aug 2023 12:02:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories4688 kcal (234%)

Total Fat329.8 g (471%)

Carbs229 g (88%)

Sugars61.9 g (69%)

Protein218.3 g (437%)

Sodium4504.8 mg (225%)

Fiber26.1 g (93%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Method:

Step 2

Melt the butter in a medium saucepan. Whisk in the flour to make the roux. Cook for 2 – 3 minutes to make sure the flour gets a bit roasted for a better flavour.

Step 3

Slowly add the chicken stock, coconut milk, pineapple juice and bay leaf, stirring constantly to avoid lumps.

Step 4

In a large soup pot, heat the olive oil and add the onion and celery. Cook until the vegetables are softened.

Step 5

Add the chicken pieces and cook until golden brown. Add the garlic, ginger, cumin, curry powder. Stir until mixed and add the cream. Stir well and reheat until simmering.

Step 6

Add the chicken stock mixture, the chili sauce, pepper and salt.

Step 7

Add the cooked wild rice and ladle into the soup bowls.

Step 8

Garnish with toasted almonds and a spoonful of the chutney.

Step 9

Serve with papadams or some chewy bread.

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