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    You are in: Home / Recipes / Chicken Curry Soup Recipe
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    Chicken Curry Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Jean R's Note:

    I love curry and coconut milk together. My entire family enjoys the flavors in this soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 5-quart pan, combine onion, ginger, mustard seed and 1/4 cup water. Stir often over medium high heat until onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process). Add curry powder and stir about 30 seconds.
    2. 2
      Add potatoe, chicken broth and bell pepper to pan; stir to release the browned bits. Bring it to a boil, cover and simmer for 10 minutes.
    3. 3
      Cut up the chicken into 1 inch cubes, add to the simmering soup and cook an additional 10 minutes.
    4. 4
      In a bowl blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk. Stir mixture into the soup.
    5. 5
      Add peas and continue to simmer for about 10 minutes.
    6. 6
      Ladle curry into bowls, garnish with cilantro.

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    Ratings & Reviews:

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    Nutritional Facts for Chicken Curry Soup

    Serving Size: 1 (516 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.3
     
    Calories from Fat 201
    44%
    Total Fat 22.3 g
    34%
    Saturated Fat 16.9 g
    84%
    Cholesterol 34.2 mg
    11%
    Sodium 746.9 mg
    31%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 8.3 g
    33%
    Sugars 13.8 g
    55%
    Protein 26.5 g
    53%

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