Description
A rich, creamy fusion of classic chowder and aromatic curry spices, featuring tender chicken and vegetables in a coconut milk base. This warming soup combines the best of Indian and Western comfort food traditions.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cubed
- 2 tablespoons curry powder
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 2 (14 oz) cans coconut milk
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season chicken with 1 tablespoon curry powder, salt, and pepper.
- In a large pot, brown chicken over medium-high heat. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add remaining curry powder, potatoes, coconut milk, and broth. Simmer until potatoes are tender, about 15 minutes.
- Return chicken to pot and cook additional 5 minutes until heated through.
- Garnish with cilantro before serving.
Notes
- For extra thickness, mash some potatoes against the side of the pot
- Can substitute sweet potatoes for regular potatoes
- Freezes well for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 485
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 22g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g