MacAllisters Grill & Tavern
Owners: Malcolm and Karen Ronney
Address: 8110 Lakewood Main Street
Hours: 11:30 a.m. to 10 p.m., Monday through Thursday; 11:30 a.m. to 11 p.m., Fridays and Saturdays; and noon to 10 p.m., Sundays
Known for: Casual American cuisine with a Scottish twist
Chicken Curry Soup
2 quarts heavy cream
½ bunch celery
1 large red onion
4-pound bag of chicken breast filets
1 cup curry powder (or to taste)
1 cup flour
5 tablespoons chicken base
1. Sprinkle chicken breast with curry powder and bake in a 350 degree oven for 10 minutes. Remove and cut chicken into cubes. You will later place in chicken into pot to finish cooking it.
2. Chop celery and onion and place in a deep pot, sauté them until golden brown, then add the butter to the pot. Once butter has melted, add the flour and continue to stir until it thickens into a paste. Blend in heavy cream and chicken base, may need a blender or a whisk to do so. Add remaining curry powder at this time.
3. When soup begins to simmer, add chicken to finish cooking. Soup will thicken upon standing.
Note: Add curry powder a little at a time to suit your taste. One cup could be too much or to little for your liking.