Chicken Curry Soup
Meredith
The soup version of the infamous Coconut Chicken Curry.
ingredients
- 2 boneless and skinless chicken breasts, cut into cubes
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 Tbsp. vegetable oil
- 1/2 14.5 oz can coconut milk (do not shake or stir)
- 1 14.5 oz can stewed tomatoes, undrained
- 1 1/2 Tbsp. red curry paste OR madras curry powder
- 1 14.5 oz. can chicken broth
- 1 14.5 oz can chick peas, drained
- 1/3 cup long grain rice
- ground ginger
- ground cumin
directions
- 1
Heat 1 Tbsp. oil in soup pot and add chicken to cook until it turns opaque. Do not brown! Transfer chicken to plate.
- 2
Heat remaining oil in pot. Add onions and carrots and cool until onion is translucent. Add 1 Tbsp. thick cream from top of coconut milk can to pot. Add curry and chick peas and stir for 30 seconds. Stir in coconut milk, chicken broth and tomatoes. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
- 3
Add rice and cook for 10 minutes. Add chicken and cook until chicken is cooked through and rice is tender, about 10 minutes more. Taste to adjust seasonings and serve hot.
Source: Meredith
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