Chicken Curry Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 onion, chopped
- 9.85 ml fresh ginger, minced
- 29.58 ml mustard seeds
- 14.79 ml curry powder
- 2 boneless skinless chicken breasts
- 709.77 ml chicken broth
- 1 yukon gold potato, diced
- 1 red bell pepper, chopped
- 396.89 g can coconut milk
- 44.37 ml cornstarch
- 283.49 g package frozen peas
- 59.14 ml fresh cilantro, chopped
directions
- 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.
- 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.
- Cut up the chicken into 1 inch cubes, add to the simmering soup and cook an additional 10 minutes.
- 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.
- Add peas and continue to simmer for about 10 minutes.
- Ladle curry into bowls, garnish with cilantro.
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RECIPE SUBMITTED BY
My husband, Paul, and I enjoy travel, good food and spending time with family.
We have six fun, busy kids (blended family).
I adore greyhounds but don't currently have one. They are sweet, calm dogs. I can highly recommend adopting a retired racer. Update - We did recently adopt a Staffordshire/Shepard mix from a rescue group. He's lovable and sweet, though needs to be much more active than our old greys did.
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I have lived in California, Pennsylvania, New York, Oregon, Colorado, North Carolina, Austria (you know, The Sound of Music) and Germany (ahh Bavaria!)