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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.). | 2. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions, peppers and tomato paste, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 teaspoons ginger, curry powder, cumin, chili flakes, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth. | 3. Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. With tongs, transfer the cooked chicken to a cutting board, cool slightly, and pull into bite-sized pieces. | 4. Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot, add the reserved chicken, and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) sprinkle with the cilantro, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4		peeled minced	-	-	-	-
ginger	1 1/2	1/2	minced grated	2.4	0.5331	0.0546	0.0225
water	1/4	cup		0.0	0.0	0.0	0.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
red pepper	1		chopped	1.25	0.2753	0.0584	0.0138
cherry pepper	1			-	-	-	-
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
coconut	1/2	cup	unsweetened shredded dried	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chili flake	1/2	teaspoon		-	-	-	-
purpose flour	1/4	cup		-	-	-	-
chicken broth	10	cups	low sodium	781.2	18.9	111.384	26.208000000000002
carrot	2		peeled chopped	50.02	11.6876	1.1346	0.2928
celery rib	2		chopped	-	-	-	-
banana	1	ounces	peeled	25.230999999999998	6.475	0.309	0.0936
chicken thigh	8	pounds	skinless skinless	15945.6	28.6296	347.1792	1602.8952
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.