Curried Chicken Chowder (Recipe)

Ingredients

1.3kg (3 ib) chicken, cut into 8 pices

454g (1 lb) thinly sliced carrots, divided

150g (5 oz) thinly sliced celery, with leaves

1 medium onion, quartered

4 whole cloves

1/2 tbsp salt (optional)

2.5l (80fl oz) water

3 tbsp butter

225g (8 oz) fresh mushrooms

1/2 tbsp finely chopped shallot

1/4 tsp salt

1/4 tsp (or taste) curry powder

60ml (2fl oz) dry sherry

250ml (8fl oz) single cream

Avocado slices for garnish

Steps

1.  Rinse the chicken under cold running water and pat dry with paper towels.  Place the chicken pieces, 185g (6oz) carrots, celery, onion quarters studded with the cloves, salt and bay leaf in a large saucepan.  Add enough water to cover and bring to the boil uncovered.  Reduce to a simmer, partially cover and cook on low for about 1 hour.  Skin and discard any residue that accumulates on the surface as it cooks.

2.  Remove the chicken pieces and allow to cool.  Pull the meat from the bones and discard the skin and bones.  Cut the meat into 12mm (1/2 in) cubes; set aside.

3.  Strain the chicken stock through a fine-mesh sieve.  Reserved the stock and vegetables; discard the cloves and the bay leaf.  Let the stock stand for a few minutes, then skin off any fat that accumulates at the top.

4.  Put the vegetables and 250ml (8fl oz) stock into a food processor or blender.  Blend until smooth consistency.  Heat the remaining stock in a large saucepan to boiling.  Stir in the vegetable puree and the remaining carrots.  Bring to a boil, then reduce heat to a simmer, cook uncovered for 30 minutes.
5.  In a small frying pan, heat the butter until it foams.  Stir the mushrooms and shallot into butter, and cook for 3 minutes.  Stir in the salt and the curry powder; cook over low heat for another 3 minutes.  Stir the mushrooms mixture into the chicken stock; simmer uncovered for 15 minutes.
6.  Add the chicken pieces, sherry and cream.  Heat until hot and steaming, about 3 minutes, over medium heat - but do not boil.  Ladle into serving bowls and garnish with the avocado slices.

From : Low-Carbo Cooking