Chicken Curry Soup


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.




15 min


15 min



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