Chicken Curry Soup

Chicken Curry Soup

  • 30 mins
  • 13 ingredients
  • Servings 10
  • Prep 15 min
  • Cook 15-20 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 3 cups cooked chicken, cut into bite sized pieces
  • 3 bell peppers, 1 red, 1 yellow, 1 orange, cut into chunks
  • 3 tbs olive oil
  • 1 medium onion, cut into chunks
  • 4 cloves garlic, minced
  • 2 tsp sweet curry powder
  • 3 tsp hot curry powder
  • 1 tsp cayenne pepper
  • 1 (15 oz) can coconut milk
  • 2 cups chicken broth
  • 1 lb red potatoes, unpeeled and cut into 1 inch pieces
  • 1 cup peeled, sliced carrots
  • kosher salt and black pepper to taste
This chicken curry soup is spicy filled with curry powders, hot peppers, sweet bell peppers, potatoes, carrots and coconut milk.

 
  • Heat olive oil in a stockpot or large sauce pan over medium low heat. 
  • Add the onions and peppers and cook until the onion is translucent, stirring often, about 8-10 minutes.
  • Add the garlic and cook for another several minutes.
  • Add the curry powders,cayenne pepper and stir to combine.
  • Add the coconut milk, chicken broth, potatoes and carrots.
  • Bring to a boil, then reduce heat and simmer until the potatoes and carrots are cooked. About 15-20 minutes.
  • Season to taste with salt and pepper.

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