Lemon Chicken Curry Soup (or sans Soup, if you’d like….)

What You Need:

  1. 2 Chicken Breasts
  2. Small Container of Plain Yogurt (nonfat if you want to be healthy)
  3. Milk (skim if you want to be healthy)
  4. 1 Cauliflower
  5. 1 Onion
  6. Turmeric
  7. Curry Powder
  8. Chilli Powder
  9. .25 cups Lemon Juice (it’s easier just to buy the juice as opposed to squeezing a ton of lemons)
  10. Olive Oil
  11. Cilantro

What You Do:

  1. Cut the chicken up into bite-size bits
  2. In a bowl, mix the chicken and yogurt with about 3 tablespoons each of the spices and the lemon juice. Mix everything together really well.
  3. Let the chicken sit and marinade (an hour is really about enough)
  4. In the meantime, cut up the cauliflower into bite-sized pieces.
  5. Cut the onions up (I know, I hate doing that too, but I promise this is super tasty in the end!) into medium-to-large pieces
  6. In a pot, mix the two vegetables up and coat with the spices and lemon juice
  7. Add the veggies into a pot, and pour milk until half of the vegetables are covered.
  8. Begin cooking the vegetables on low
  9. In a non-stick pan, pour some oil on high heat
  10. Take turns scooping large ladle-fulls of the chicken-yogurt mix into the pan, cooking it for a bit, and then adding the chicken-yogurt mix into the pot with veggies (which should still be on medium heat)
  11. Eventually, you will have a pot full of all the goodies in it. Continue cooking the entire concoction (which should now be a soup)
  12. Be naughty and keep tasting your soup for cooked chicken and soft cauliflower
  13. Note that the soup base here is yogurt and milk. You can add water to make it more soup-y, or, alternatively, you can also add more yogurt/milk for a thicker curry to go on top of rice (brown rice if you want to be healthy)!
  14. Serve in a bowl and sprinkle cilantro!

What it Will Look Like: