For those that have not experienced country captain, it's a southern-style casserole of curried chicken and rice. With the change of seasons my wife was feeling a bit under the weather and so I was inspired to fuse the two into a springr style chicken soup borrowing from the captains aromatic middle-eastern flavors.
- 1 1/2 tsp of coriander seeds
- 1 tsp of fennel seeds
- 1 tsp of cumin seeds
- 1/2 tsp of black peppercorns
- 1/2 tsp of dried chili flakes
- 1 tsp of cooking oil
- 4 large chicken breasts (deboned, skinless and sliced)
- 2 garlic cloves (minced)
- 1 inch of fresh ginger (grated)
- 1/2 head of broccoli (diced)
- 1/2 head of cauliflower (diced)
- 1/2 tsp of ground turmeric
- 1/4 stick of cinnamon
- 1 large courgette (sliced)
- 2 large carrots (peeled & diced)
- 1 cup of green beans (diced)
- A small bunch of green onions (greens reserved to garnish)
- 1 15oz can of chopped tomatoes
- 2 cups of chicken broth
Step 1: Place a small saucepan over a medium heat, add the coriander, fennel, cumin and peppercorn seeds and toast until smelling fragrant, remove from the heat and grind.
Step 2: Place a large saucepan over a medium-high heat, add the oil, chicken, garlic and ginger, brown for a 2-3 minutes then add the above spices, turmeric, broccoli & cauliflower cooking for a further 2-3 minutes, remove from the heat and set to one side.
Step 3: Place the large saucepan back on a medium-high heat and add the courgette, carrots, beans and green onions, fry for a 2-3 minutes, then add the chicken, tomato and broth, reduce to a simmer, season to taste with salt and pepper and cook for 20 minutes.
Step 4: Plate up the soup and garnish with the reserved greens from the green onions.