Indian Chicken Curry Soup
The coconut milk in this East Indian Curry Soup is a perfect complement to the spicy curry powder and jalapeno peppers that flavor this soup.
Servings 6 servings
Ingredients
- 3 tablespoon vegetable oil
- 1 cup chopped onion
- 2 tablespoon garlic minced
- 3 tablespoon ginger minced
- 1 jalapeno sliced
- 3 tablespoon curry powder or to taste
- 2 lbs boneless skinless chicken thighs (1 kg) cut into 1 inch cubes.
- 4 cups low sodium chicken broth
- 1 cup diced tomatoes
- ¼ cup cilantro finely chopped
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cups baby spinach fresh
- 13.5 oz coconut milk 1 can (400 ml)
- salt to taste
- pepper to taste
Instructions
- Heat oil in large saucepan. Add onions, garlic, ginger, jalapeno and saute until softened and onions are golden brown, stirring often.
- Add curry powder and cook for 30 seconds until fragrant.
- Add chicken and stir to coat the chicken with the spices; fry until chicken pieces begin to lose their pink color and start to brown.
- Add broth, tomatoes, cilantro and stir. Bring to a boil, lower heat and simmer for 10 minutes.
- Using a large ladle, remove about 2 cups of liquid, and strain into a bowl, returning solids back to soup.
- Melt butter in a separate small saucepan over medium heat.
- Whisk in flour and stir constantly until mixture starts to bubble. Lower heat and stir until aromatic and light brown.
- Gradually pour in the strained soup, stirring constantly.
- Add the strained soup mixture back into the pot of soup and stir well.
- Cook for an additional 5 minutes.
- Add spinach and coconut milk. Cook until spinach just starts to wilt. Season with salt and pepper to taste.
- Serve over rice or with bread.
Nutrition
Serving: 1.5cups | Calories: 420kcal | Carbohydrates: 11g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 152mg | Sodium: 1280mg | Fiber: 3g | Sugar: 3g
