Coconut Chicken Curry Soup
Servings: 6 servings
Calories: 360 kcal
Chicken Curry Soup is an Indian curry-flavored creamy chicken soup that’s going to have everyone going back for seconds. Serve this curried chicken soup with crusty bread or over rice. If you're a fan of chicken mulligatawny soup, this soup is very similar. [Instant Pot and Stovetop instructions included.]
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Equipment
Ingredients
- 2 tablespoon ghee or butter
- 1 cup onion chopped
- 2 tablespoon garlic minced
- 2 tablespoon ginger finely chopped
- 1 jalapeno sliced (optional)
- 2 Tbsp curry powder
- 1 ½ teaspoon salt (or to taste) See Note 1
- 1 tsp black pepper powder
- 2 lbs boneless skinless chicken thighs (1 kg) cut into 1 inch cubes
- 4 cups low sodium chicken broth low sodium
- 1 cup diced tomatoes canned or fresh
- 1 cup coconut milk preferably Aroy-D or Chaokoh brand
- 3 cups baby spinach chopped
- ¼ cup cilantro chopped
Instructions
Instant Pot Pressure Cooker Instructions
- Select Saute mode and allow the Instant Pot to heat up. Once the inner pot has heated up, add the butter or ghee.
- Once the ghee has heated up, add onions and saute until light golden brown, about 2 to 3 minutes.
- Add garlic, ginger, and jalapeno and cook mixture until fragrant, about 1 minute.
- Press Cancel. The spices will cook in the residual heat.
- Add curry powder, salt and pepper and stir till fragrant, about 30 seconds [See Note 2]
- Add chicken and stir to coat with the spice mixture.
- Stir in ¼ cup of broth to deglaze. There should be no brown bits stuck to the bottom of the inner pot.
- Stir in remaining broth. Add the tomatoes, but don't stir.
- Close the Instant Pot lid and pressure cook on High Pressure for 5 minutes.
- Allow the pressure to release naturally (NPR). If you're pressed for time, after 10 to 15 minutes, release any remaining pressure. [Read More: The Different Pressure Release Methods]
- Press Cancel and open the Instant Pot.
- Stir in spinach and coconut milk.
- Cook soup in Saute mode until spinach wilts and soup is heated through.
- Stir in cilantro and serve soup in individual soup bowls over rice or with crusty bread.
Stovetop Instructions
- Heat butter or ghee in a large heavy-bottomed pot over medium-high heat.
- Add onion, garlic, ginger, and jalapeños to the pot. Saute for a couple of minutes or until the onion is lightly browned.
- Add curry powder, garlic and salt and stir until fragrant, about 30 seconds to a minute.
- Stir in chicken broth, tomatoes, and chicken. Allow the soup to come to a boil and reduce heat to medium. Simmer for 10 minutes or until the chicken is cooked through.
- Stir in the coconut milk and heat till the soup thickens. [See Note 3]
- Add the spinach and heat through till the spinach wilts.
- Garnish with cilantro.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
Nutrition
Serving: 1.5 cups | Calories: 360 kcal | Carbohydrates: 10 g | Protein: 27 g | Fat: 25 g | Saturated Fat: 14 g | Cholesterol: 152 mg | Sodium: 1285 mg | Fiber: 3 g | Sugar: 3 g
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