Tim Dineen

The soup is an Anglo-Indian concoction of curry, rice, apples, and chicken.   It was on the winter menu at the Hyatt Lake Tahoe when I worked there in the 70’s.  Their version was even thicker and creamier and a luscious pale golden yellow.  It was one of the most popular winter soups served at the hotel.

This is based upon that recipe, although I no longer thicken it.

It can definitely be streamlined using boneless chicken breasts and chicken broth.

  • 1 chicken, cut up
  • 4-6 qts water
  • 1 onion, chopped
  • 1 leek, chopped
  • A couple of garlic cloves, chopped
  • A few ribs celery, chopped
  • A few carrots, chopped
  • 1 small bell pepper, chopped
  • 2 granny smith (or other tart apple) peeled and chopped
  • 1 tsp to 1 tbsp Curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1 tsp turmeric
  • 1 cup uncooked rice
  • 1 pt heavy cream
  • 1 can coconut milk
  • 1/2 cup golden raisins
  • S&P to taste

Pourwater into pot and add chicken.  Bring to a simmer and cook chicken.  When chicken is just done, remove it and cool.  Boil the stock down a bit to intensify flavor.

Add the rice and let it cook about 15 or so minutes, stirring once in a while so it doesn’t stick to the bottom.

Do a quick sauté of the onions, spices, and other veggies (less apples) while the rice is cooking. (a bit of butter or oil – I usually use butter…) Add them to the broth.

Pull the chicken from the bones and cut into bite-sized pieces.  Add to the pot.  Keep it simmering.  Add the coconut milk and  heavy cream.  Keep simmering

Add the apples.  Taste.  Add more curry, S and/or P if desired.

Cook a bit longer, stirring occasionally (don’t want it to stick!!) It should get nice and creamy and thickened.A great garnish is some chopped pistachios sprinkled on each bowl as it’s served.

Sometimes I’ll add plain yogurt or ½ yogurt, ½ cream.  Depends on my 1) mood, and 2) what’s in the house.