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–+ servings
spicy chicken curry delight

Chicken Curry Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Indian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 can coconut milk 14 ounces
  • 2 cups diced tomatoes
  • 1 cup carrots sliced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • salt and pepper to taste
  • 2 tablespoons fresh cilantro chopped

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent.
  • Stir in the garlic and ginger, cooking for an additional minute.
  • Add the curry powder, cumin, turmeric, and cayenne pepper, stirring for 30 seconds to release the aromas.
  • Pour in the chicken broth and bring to a simmer.
  • Add the chicken pieces and cook for 10 minutes.
  • Stir in the coconut milk, diced tomatoes, carrots, and green beans.
  • Season with salt and pepper.
  • Simmer the soup for 15 minutes until the vegetables are tender.
  • Remove from heat and let the soup rest for 5 minutes.
  • Garnish with fresh cilantro before serving.

Notes

For best results, use fresh spices and herbs to enhance the soup's flavor. Adjust the spice levels to your preference, and consider adding a squeeze of lime juice for a refreshing finish. Serve with warm naan or rice for a complete meal.
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