Description
A comforting fusion of creamy chowder and aromatic curry, featuring tender chicken, vegetables, and potatoes in a rich, spiced coconut broth
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 tablespoons curry powder
- 1 large onion, diced
- 3 carrots, sliced
- 2 potatoes, cubed
- 2 cans (14 oz each) coconut milk
- 4 cups chicken broth
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season chicken with 1 tablespoon curry powder, salt, and pepper. Brown in a large pot over medium-high heat, about 5 minutes.
- Add onion and carrots, cooking until softened. Stir in remaining curry powder and potatoes.
- Pour in coconut milk and broth. Simmer for 20 minutes until potatoes are tender.
- Whisk cornstarch with 1/4 cup cold water, stir into soup until thickened. Garnish with cilantro.
Notes
- For extra heat, add red pepper flakes
- Leftovers keep well for 3 days refrigerated
- Can be frozen for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 485
- Sodium: 580mg
- Fat: 28g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg