Welcome to Foodie Friday! It’s the last day of the month, and that means that WDW Magazine hits the digital shelves tomorrow with the March issue which celebrates Spring at Walt Disney World! This month, I wrote a piece about Boma at the Animal Kingdom Lodge – which was voted on by fans as the Best of WDW restaurant feature for March.
During my last trip to WDW I had the pleasure of dining at Boma for the first time – my husband (he’s a foodie too!) and I had a lovely dinner there and we’ve been making Boma recipes at home ever since – but one in particular, and since the weather’s still cool I wanted to warm you up with memories of our favorite dish, and share the recipe of course!
Boma’s Chicken Coconut Curry Soup
Now, let me start by saying that while we’re fairly adventurous eaters, my husand is not a lover of soup. When he’s sick, he’ll have a bowl of chicken noodle. When we dine at a friend’s for dinner, he’s never rude and always partakes in the soup course. But generally speaking, he wouldn’t touch a bowl of soup with a ten foot spoon.
That all changed at Boma. The soups on the dinner buffet are renowned amongst Disney diners as the best in the land, and by then time we’d been home for just over a week, my dear hubby was already begging me to track down a recipe for their Chicken Coconut Curry Soup.
I love this soup – it rich and hearty, full of flavor and comes together rather quickly. I hope you enjoy it as much as we do!
1 Chicken, whole but cut into eight (I modify this by using boneless chicken breasts)
1 Medium Onion, diced
1 Medium Red Bell Pepper, diced
2 Jalapeno Peppers, sliced
1 Medium Potato, diced
8oz Diced Tomatoes, drained
8oz Coconut Milk
3T Curry Powder
4 Cups Chicken Stock
1/2 Cup Honey
1/2 Cup Oil (I use safflower but any vegetable oil will be fine)
1/2 Cup Cilantro, chopped (optional but I leave it out)
To taste cayenne pepper(optional but I always include it)
To taste salt and pepper
Roux (of 6 tbsp butter and 4 tbsp flour)
Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and 3/4 done. Set aside.
Melt butter and stir in flour to make a roux, then add chicken stock, curry powder, and coconut milk. Let simmer until thickened.
Add the vegetables and seared chicken. Cook until chicken is done.
Add honey and cayenne pepper. Adjust seasoning. Garnish with cilantro.
Easy peasy, right? If you have an hour to get this all together when you get home from work, it’s a great weeknight supper or you can make it on the weekend if it better suits your schedule. I love taking leftovers for lunch the next day!
Have you ever tried Boma’s soups? Which is your favorite? Share with me in the comments below!