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February 25, 2015 By Lucy 4 Comments

Curried Chicken Chowder

Curried Chicken Chowder Recipe

It is just me or is it still bloody freezing outside? The forecast says milder temperatures are afoot but they are frankly lying. To prove a point, I can confirm I am typing this whilst wearing a hat, polo neck jumper, I have a scratchy blanket on my knees and a fire going. The only part of me which is warm is my tummy, because I have just eaten two bowls of my Curried Chicken Chowder. I felt it was all part of the Lucy Loves service, to share with you, this tastier than tasty soup, which also has internal warming qualities.

I did look up the dictionary definition of a chowder, to ensure some smart arse didn’t say “err technically this isn’t a chowder because it doesn’t contain sweetcorn” whilst wearing a high vis jacket. But the term chowder does seem quite a loose category. Apparently it’s a soup which may or may not contain seafood, potatoes, corn and cream. Well, one out of four’s not bad.

Anyway, enough about what this chowder could contain, what it actually does contain is wild and basmati rice, soft chicken, vegetables, spices and cream. And it’s delicious and gets a yes and a through to the next round from my whole family, which is always a rare occurrence. You could add any vegetables you fancy, sweetcorn, potatoes or peas, just go with your family’s favourites. I hope they enjoy this as much as we do. And lets hope Spring starts to show it’s face soon. We’re down to our last bag of fire wood.

Curried-chicken-chowder-lucyloves-foodblog

Standard soup ingredients on show here. The mix of wild rice and basmati is great here as it holds a bit of bite and nuttiness. But if you only have white or brown rice, these will also work.

Heat a tablespoon of oil in a large saucepan. Finely (ish) chop the carrots, celery and onion and add to pan.

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Season the vegetables, add the chopped garlic and then cook them off for five to ten minutes to soften and create a flavourful base for your soup.

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Chop your plump chicken breasts into bite sized pieces and add them to the softening veggies. Cook for a minute or two, then add the wild and basmati rice mix.

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Mix the rice through then add the fragrant curry powder and garam masala and stir again. Pour on the chicken stock, pop on a lid and leave to simmer away for 20 minutes.

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

So spiced, warming and hearty.

Curried-chicken-chowder-lucyloves-foodblog

All that’s needed now is a splash of double cream, or milk if you are trying to be good, and a sprinkling of chopped coriander or parsley.

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Have a little taste and check for seasoning. At this point I ‘checked’ nearly half a bowl, so restrain yourselves.

Curried-chicken-chowder-lucyloves-foodblog

The annoying shadow of my bobble hat featured in a couple of shots today, shoddy, sorry about that.

Serve immediately while piping hot. With slabs of bread. Then go back to the pan and get a second bowl, one is just not enough.

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

Curried-chicken-chowder-lucyloves-foodblog

This is a simple lunch or supper, filling and warming. Perfect for those days when you just can’t get warm. Don’t despair though, the bulbs are coming up in the garden and it’s light until 5.30pm now, so things are looking up, Spring is on it’s way. Gloved fingers crossed.

Lucy x

Curried Chicken Chowder

Serves 2 to 4

A tablespoon or two olive oil

2 carrots, finely chopped

2 sticks celery, finely chopped

1 onion, finely chopped – can you see a pattern emerging?

1 fat, or 2 small cloves garlic

2 chicken breasts, chopped into bite sized pieces

100g wild and basmati rice – or do use white or brown rice if that’s what you have in your cupboard

2 tablespoons curry powder

1 teaspoon garam masala

1,250ml chicken stock

150ml double cream, or milk for a lighter soup

Salt and pepper

Chopped coriander or parsley

Large warmed bowl to serve, with thick slices of bread

Heat the oil in a large saucepan over a medium heat. Finely chop the onion, carrot and celery and add to the oil, with the chopped garlic, to soften for five to ten minutes. Add chopped chicken and cook off for a minute or two. Stir through the mixed wild and basmati rice and the curry powder and garam masala. When well mixed pour on the chicken stock, stir again, bring to the simmer, then pop on a lid and cook for 20 minutes. When this time is up, add the cream or milk, and stir through the chopped coriander or parsley. Let the soup come back up to a low simmer – you don’t want the cream to curdle, then serve immediately, with lots of bread for dipping.

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Filed Under: Chicken, Family Meals, Kids, Main courses, Recipes, soup




Reader Interactions

Comments

  1. Emma says

    March 7, 2015 at 12:25 pm

    Deliciously delicious! We all loved it, will definitely make again.  Thank you lady xx

    Reply
    • Lucy says

      March 8, 2015 at 10:26 am

      Thanks so much, Emma. So glad it was a success. Lucy xx

      Reply
  2. Louise Norris says

    November 15, 2019 at 8:08 am

    This is one of our serious family faves Lucy. So yummy, cheap and easy!

    Hope you are all well. x

    Reply
    • Lucy says

      November 15, 2019 at 9:42 am

      Oh thanks so much, Lou, you are soooo kind! I’m glad your a fan of this, you have reminded me I must make it again! Lots of love to you all. Lucy xx

      Reply

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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