Indian Chicken Curry Soup
Non Instant Pot
Paint the Kitchen Red
The coconut milk in this Indian-spiced Chicken Curry Soup is a perfect complement to the spicy curry powder and jalapeno peppers that flavor this soup.
or to taste
boneless skinless chicken thighs
cut into 1 inch cubes.
finely chopped cilantro
can coconut milk
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.
Serve over rice or with bread.
Recipe by Paint the Kitchen Red at https://www.paintthekitchenred.com