I'm not normally one to share recipes on my blog, but this meal is simply too delightful not to share; it's quickly becoming one of my favorites. As Jared says, "It's akin to liquid magic."
I love the buttery sweetness that emanates from the sauteing carrots, and the beautiful texture & color it all takes on after adding a nice heaping spoonful of curry powder.
Pops freaked out a little bit when he saw that I was putting apples in soup...but in the end, I'm pretty sure he agreed that they were amazing.
4 stalks celery, chopped
2 carrot, diced
1/2 cup butter
3 tablespoons all-purpose flour
1 tablespoon (heaping) curry powder
8 cups chicken broth
1 apple, cored and chopped
1/2 cup brown rice
4-6 boneless, skinless chicken thighs, cubed
salt to taste
ground black pepper to taste
1 pinch dried thyme
Saute celery, carrots, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer about an hour, or until rice is done.
(makes about 8 servings)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
3/4 cup plain yogurt
2-3 tablespoons oil
3 tablespoons to 1/4 cup water
Combine dry ingredients.
Stir in remaining ingredients and stir until the dough forms a ball.
Turn out onto a lightly floured board and knead for 1 minute. The dough should be soft, but not sticky.
Place the dough into a lightly-oiled bowl and cover with a clean, dry towel. Place in a warm, draft-free place for 2 hours.
Form the dough into 6 equal size balls.
Roll dough into 7- to 8-inch rounds.
Cook in ungreased skillet, 30 to 40 seconds per side until lightly browned.