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

Ingredients:

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