Friday, January 22, 2010

Curried Split Pea Soup in the Style of Chicken Tikka

When I first began researching for this recipe I found that split pea soup was a staple on the pioneer trail as folks traveled westward. Everyone has done split pea soup and I wanted something different. My research led me to Indian curry recipes and I found a classic curry dish, one of India's most loved, Chicken Tikka Makhani. My mind began to reel as I tried to figure out how to combine the two completely different ideas. What I came up with uses the yellow split pea and many ingredients found in Chicken Tikka. The spices are classic and the aroma marvelous. I reduced the amount of split peas because of the carbohydrates and included cauliflower and a touch of carrot for sweetness. This soup is absolute heaven in its thick, rich, creamy goodness. It is very satisfying and makes a hearty meal for a cold night. This soup is the unexpected coming together of two entirely different cultures with the melding of two famous dishes and a must try if you are a curry lover. I hope you enjoy.

Curried Split Pea Soup in the Style of Chicken Tikka


1 1/2 cups yellow split peas, picked through and rinsed
9 cups water
1 1/2 lbs. boneless skinless chicken breast, trimmed and cubed
1 Tbsp. olive oil
1 cup onion, diced
3 cloves garlic, minced
1 Tbsp. fresh ginger, grated
2 to 3 Tbsp. yellow curry powder
1 tsp. turmeric
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. tomato paste
3 cups cauliflower, chopped
1 cup carrots, diced
1 cup tomatoes, diced
3/4 cup heavy cream
1/2 cup cilantro, chopped

Place the split peas in a large dutch oven and add the water on medium high heat. When this comes to a simmer, reduce heat and cover.

While the split peas begin to cook, place a large saute pan on medium heat and add the olive oil, chicken, onions, garlic and ginger. Saute for 3 to 5 minutes and add the spices. Saute 2 to 3 minutes, taking care not to burn the spices. Add the tomato paste and saute another 2 minutes. Add this mixture to the pot with the split peas and stir well to blend. Add the cauliflower, carrots and tomatoes. Cook for about 1 hour or until the split peas disintegrate and the vegetables are tender. Stir in the heavy cream and chopped cilantro to finish soup to finish.

Nutrition Facts
10 - 1 Cup Servings
Amount Per Serving
Calories 203.1
Total Fat 9.1 g
Saturated Fat 4.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.1 g
Cholesterol 63.5 mg
Sodium 207.4 mg
Potassium 342.6 mg
Total Carbohydrate 14.2 g
Dietary Fiber 5.0 g
Sugars 2.6 g
Protein 18.2 g

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