Creamy Chicken Curry Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 small white onion, peeled and diced
03 -
2 large carrots, diced
04 -
2 celery stalks, diced
05 -
4 cloves garlic, minced
06 -
1/4 cup flour
→ Main Ingredients
07 -
5 cups chicken stock
08 -
1 pound Yukon gold potatoes, diced
09 -
1 pound boneless skinless chicken breasts, diced
10 -
2/3 cup frozen peas
11 -
1 can (15 oz) full-fat coconut milk
→ Seasonings
12 -
1 tablespoon curry powder
13 -
2 teaspoons garam masala
14 -
Salt and black pepper to taste
# Instructions:
01 -
Get your olive oil hot in a big stockpot over medium-high heat. Throw in those diced onions and let them cook for about 3 minutes. Add your carrots and celery, cook another 5 minutes, then toss in the garlic for 2 more minutes.
02 -
Sprinkle in the flour and stir it around for a minute - this helps thicken your soup later.
03 -
Pour in the chicken stock, then add your diced potatoes, chicken pieces, curry powder, and garam masala. Give it all a good stir.
04 -
Once it starts bubbling, turn the heat down to medium-low and let it simmer away for 10-15 minutes until those potatoes are nice and tender. Give it a stir now and then so nothing sticks to the bottom.
05 -
Add your peas and coconut milk, stir until everything's combined. Give it a taste and add salt and pepper until it's just right. Serve up hot with some biscuits or crackers!
# Notes:
01 -
Make it vegetarian by using veggie stock and chickpeas instead of chicken
02 -
For gluten-free version, use cornstarch slurry instead of flour
03 -
Half and half can be used instead of coconut milk