Chicken Curry Soup is an Indian curry-flavored creamy chicken soup that’s hearty and flavorful in the style of mulligatawny soup. Serve this curried chicken soup with crusty bread or over rice.
Easily 5 stars!! This recipe is magnificent. My wife and I each had 2 bowls and she asked me to make a double batch again tomorrow.
• 2 Tbsp butter
• 1 cup onion
• 2 Tbsp garlic
• 2 Tbsp ginger
• 1 jalapeno
• 2 Tbsp curry powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 lbs chicken thighs • 4 cups chicken broth • 1 cup diced tomatoes • 1 cup coconut milk • 3 cups baby spinach • 1/4 cup cilantro
saute onion mixture
Saute onion, garlic, ginger, and jalapenos,until onions are light golden brown, about 5 minutes.
Add curry powder, salt, and pepper; stir till fragrant. Deglaze as needed to prevent sticking.
Add the chicken and stir to coat with the onion spice mixture. Deglaze with a small amount of broth if required.
add broth and tomato
Add chicken broth and stir to remove anything stuck to the bottom. Add the tomatoes but don’t stir.
the soup and do a
of pressure after cooking is complete. Open the lid.
Add coconut & spinach
Add the coconut milk and spinach. Heat through on
mode and stir in cilantro.
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