To Everyone,

   This is honestly one of the best Paleo-dishes that I have had since I started this lifestyle thirteen months ago. My dad made this on Saturday afternoon, and even though I fully comprehend his culinary skills (he is an incredible chef), this dish blew my socks off. No, I'm not one of those people who is obsessed with curry dishes, but EVERYONE must try this soup, it is absolutely outstanding.

      Side Note: This dish goes well with a citrus or acidic cucumber and fruit salad.

                   
 1 Whole Chicken (Bell & Evans) cut up, skin removed, excess fat cut off. All pieces used

1 Super Large Vidalia Onion (or 5 regular onions) cut into large chunks

5 cloves of garlic smashed

1 tbsp Maharajah Curry Powder (Penzey's Curry Powder is a must! It's the best, buy it online!)

1 large can whole peeled tomatoes

2 Habernero peppers stemmed and quartered (you could you one if you don't like very spicy)

i can coconut milk

1 tbsp olive oil

salt and pepper

green onion to garnish if desired

Dutch Oven (I used a 3 1/2qt Le Creuset)

Directions:

Pour Olive Oil into Dutch Oven, turn on heat (careful here. Have everything else ready)
Toss Onions on top of Oil, garlic and then stack the chicken on top of the garlic/onions.
Pour tomatoes in.
Add a little water if needed (just below covering everything), add habernero, sprinkle curry powder, salt and pepper.
Simmer for an hour and a half covered. Sometimes stir and push tomatoes down etc.
Stir in can of coconut milk. Ready in 15 more minutes or as long as you want to hold it.
Serve and Enjoy!

 

   Please let me know if anyone tries this, thank you!

                            - Zensenji

Awesome,
   
       I love Mulligatawny soup! I will experiment with that recipe for sure, thanks mike.

    P.S. the habanero chili peppers in my curry soup do not make the soup too spicy.  In fact, they add a significant amount of delicious flavor (I love extracting the flavor from habanero peppers).