' Dunham Cellars - Chicken Curry Soup

Chicken Curry Soup

Chicken Curry Soup

Eric Dunham - Winemaker
June 2007


2 pounds organic chicken breasts (boneless/skinless), cubed
1 onion, diced
1 red bell pepper, diced
1 shallot, diced
2 sweet potatoes, cubed
4 red potatoes, cubed
1 cup carrots, julienne
2 quarts stock (whatever strikes your fancy)
¼ cup pineapple vinegar
¼ cup black bean garlic paste
¼ cup rice vinegar
8 ounces fresh mushrooms, cut in half
½ cup fish sauce
2 cans coconut milk
¼ cup green curry paste
¼ cup Indian curry powder
1 Tablespoon onion powder
1 Tablespoon cinnamon
1 Tablespoon nutmeg
½ cup lemon juice or fresh squeezed mandarins
1 large can chunked pineapple
Several Lemongrass stalks bruised or one half tube of lemongrass paste


Start by browning two pounds organic chicken.

Slowly add all ingredients.

Add more curry for more heat, and get some bread for dipping.

"Drink with Four Legged White Riesling..This is why I make it!" Eric Dunham