A family favorite that tastes excellent in the winter is this hearty slow cooker oxtail soup.
| Servings: | 5 |
| Yield: | 5 to 6 servings |
Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 1 tablespoon garam masala
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 cup chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 potatoes, peeled and cubed
- 4 tablespoons curry powder
- salt and pepper to taste
- 2 ounces golden raisins
Instructions
- Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
- Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
- Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!
Nutrition Facts
| Calories | 799 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 7 g |
| Protein | 49 g |
| Saturated Fat | 12 g |
| Sodium | 578 mg |
| Sugars | 11 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
As our first attempt at curry this came out really well. In the future, we will cut back on the amount of potatoes this recipe calls for as it felt a little more like spicy potato soup with chicken in it. So maybe 2 big baking potatoes instead of the four it called for (for the 2 people in our household).But we served it over jasmine rice, and it was delicious! We have made it both with and without the garam masala. Without it, it still has a curry flavor without the hotness, and with it it was very tasty. Will become a staple in our household.
I have cooked several curry dishes over the years but this one blew all my old ones away. This recipe actually is not afraid of a little bit of spice I’m throwing all my old recipes for curry out and using this one. Whooo weeee good stuff!!!!
First curry dish I’ve ever made. I didn’t follow the directions completely, but I liked the concept. It was easy and fun experimenting with flavors. I used chicken stock instead or broth. I didn’t have any garam masala, so I sprinkled some cinnamon and ground cloves, granulated garlic, and one Tbl. of the curry seasoning. I also didn’t rub it on the meat. I added it to the oil and cooked to release the aromas, then carrots and onions, then chicken ect. I used two sweet potatoes instead of regular. This recipe dosent say what kind of curry powder to use. The one I have is called “hot madas curry powder” it’s a McCormick seasoning. I like it. Hope this helps ^_^
Ok. but nothing I’d make again.
Is it authentic? No. Does it taste great? Yes. The only change I made was to use skinless, boneless chicken breasts. It even passed my “I-hate-anything-with-onions-in-it” adult son test. They are so soft and flavorful he didn’t even know they were there. I like some of the variations I’ve read about in the reviews: carrots, celery, peas, mushrooms – again, not authentic but you’ve got to think outside the pot.
Kind of bland, will not make again.
This was a great basic recipe to get me to make this dish I remember my mom making when I was a kid. I did boneless chicken instead of whole chicken, omitted potatoes in favor of rice. I also added celery to the onion mix, and chopped granny smith apple as well. Now that i know the basic, I can figure out a similar recipe for shrimp, perhaps using cream of celery soup. As far as authentic goes, what the hey, spaghetti and meatballs is not Italian either, but it sure tastes good!
This was my first time making a curry and it was very easy not too time consuming. Who cares that its not a traditional curry its still really good. I added coconut milk to it made it creamy and smooth. Also added some red pepper for heat. Thanks for the recipe its YUMMY 🙂
easy recipe… i added sweet peas, for a nice color.
Easy to make and excellent curry. I used skinless, boneless chicken breasts cut into bite size pieces instead of whole chicken. I also added some baby carrots and frozen peas with the potato. I’ve made this a number of times and varied the quantity of curry powder so I can say that 3 tbsp = mild; 4 tbsp = medium and 5 tbsp gives you a hot curry.
I was worried about making this recipe bec of all the mixed reviews but mine came out great. I did make it alittle different but I used all the ingredients so didnt change it too much.:) I marinated diced chicken breasts with the marsala and minced garlic for a few hours. Then I browned it, set aside. I sauuted onion and carrots (after cutting up in the food processor) than added potatoes cubed small. Added soup, broth, curry a pinch of cayenne!. Covered and let potatoes cook for 15 mins. Threw chicken in and raisins and let it cook for 10 mins more. Had with jasmine rice. This was very Good and I think the cayenne gave it what it needed. Yum! I also dont think its far to rate a recipe Just to say it not authentic thats’s not what this site is about:(
I eat and cook Indian/Pakistani food quite often but there is something way off in this recipe. I will not guess as I am not trying to change it. It was not appealing to my taste nor to the eye. Sorry.
Decent recipe, though it was a bit too much garam masala for our tastes (ended up tasting too spicy like cloves and not sweet enough). Cream of chicken soup gave the curry a good, thick texture. Should add raisins a bit earlier in the process to ensure that they are thoroughly rehydrated and plumped up – we were generous with the raisins to add more of a sweet dimension.
This was pretty good stuff and filling. I never knew what garam masala was and tended to just throw more curry in. Welp, I finally did some research on it and used this as excuse to make my own with coriander, pepper, cumin, cardamon, ginger and cinnamon. Certainly could never be sure of the balance of those but there appear to be lots of variations of it so… much different than curry powder. LOL. I always have boneless chicken breasts around so I used what seemed to be an equivalent of that. Left the raisins off cause the idea of raisins on this kinda gave me the willies.
These are definitely the flavors I was looking for!! I didnt use the whole chicken and instead used chicken breast and thighs and added some carrots and left out raisins because I don’t like them. My boyfriend loved it, even though at first the yellow color from the curry didn’t appeal to him…thanks!
YES!!! I LOVE Indian food, and have not been able to find any that is half decent since I left England and came back to the states. THIS IS AWESOME. I have made “authentic” recipes before, and it’s a TON of work. This is so easy- and uses stuff that I always have on hand. THANKS! 😀 ETA: I did use cubed chicken breast, and I added coconut milk (half a can) to the soup mixture. All I had was 2 TBSPs of curry powder- so I just added some chinese 5 spice.
Okay, I’ll agree not “authentic”, but REALLY good. I added some frozen brocolli flowerets with the potatoes and didn’t serve over rice because it was thick like a stew as it was, and used Spice Islands spicy curry powder. Be sure to use the golden raisins – adds the sweet contrast of a chutney. DELICIOUS!
This was really good.I added carrots,celery and mushrooms.Skipped the raisins.Will make this again.
Very good and spicey. My S.O. & roommate liked but found it a bit bitter, thinking that the addition of sugar will remove the slight edge of bitterness off. Will keep this one in the box if this works out.
Very tasty and pretty easy to make… if even someone like me could do it! Somehow it tastes a little bland, like it’s missing a flavor somewhere?? But I’ve never made curry before this so I can’t say… the raisins go so great in it though! I will try adding in some cranberries too next time. Thanks for the recipe!!
Easiest curry recipe I’ve seen. I didn’t find any garam masala but it tasted great anyhow. I also cut the onion down to just one.