Summer time Chicken, Potato and Pea Curry Soup

• Boneless skinless chicken tenders or chicken thigh pieces (1 lb)
• 3 to 4 yellow yukon potatoes diced small
• 1/2 can crusted tomatoes (Cento brand has them crushed and pureed and worked great)
• Peas 1  cup
• 1/2 White onion diced (around 2 cups)
• Curry leaf 2 stems from a fresh plant
• Canola oil 4 to 5 tblsp 
• Spices:
• Cumin seeds 1 tsp
• Mustard seeds 1 tsp
• Turmeric 1/2 tsp
• Cumin 1 tsp
• Coriander 1 tsp
• Cayenne - 6 dashes
• Salt 1.5 tsp + more ot taste
• Paprika 1 tsp
• Garlic powder 1 tsp
• Ginger powder 1/2 tsp
• Bay leaf 3

Directions: 

1) In a medium sized deep pot (non stick works good), add 3 to 4 tblsp canola oil. 

2) When hot add cumin and mustard till they splatter. Next add bay leaves, turmeric, coriander, cumin and soon after add the onions to stir fry. Add all remaining spices including curry leaf.

3) Sauté and then add potatoes. Sauté/fry for 5 minutes. 

4) Add the chicken (mine was frozen so I had to cover and simmer with steam). Sauté for 5 minutes. 

5) Add 2 cups water and tomato puree. Close and simmer for 10 minutes. Add the peas, close and simmer for another 5 minutes. Add more water as needed for a soup like consistency. 

Serve with basmati rice. Sprinkle some diced white onions on top.  T said it was delicious!