Originally this is an Indian soup, which the English have adopted as their own. Not only has it become an English specialty, but you can find it in Australia and New Zealand too. Occasionally one sees the soup made with mutton, but most recipes use a hen when boiling the stock.
1 bouquet garni*
1 clove of garlic
2 slices bacon
2 teaspoons curry
2 tablespoons flour
Boil the hen in salted water. Let it cool. Remove the skin and cut the meat from the bones. Cut the flesh into fine strips. Chop the onion and garlic and brown them with cubes of bacon. If necessary, add a little extra fat, prefferably chicken fat. Add the peeled tomatoes and curry powder and let it simmer in a few minutes. Sprinkle with flour, stir well and add the hen broth, Let the soup simmer for at least another 15 min.
Taste the soup with salt, pepper, curry and cayenne pepper. Add the meat strips to the soup and let them get warm before the soup is served. PerhaIt may not be necessary to use all the meat from the hen. The rest can be used in a salad.
Server toasted bread cubes or boiled rice with the soup.
*The bouquet garni [bukɛ ɡaʁni] (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include thyme and bay leaf. Depending on the recipe, the bouquet garni may also include parsley, basil, burnet, chervil, rosemary, savory and tarragon.