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Indian Chicken Curry Soup
Course:
Soups/Stews
Cuisine:
Indian
Main Ingredient:
chicken
Method:
Non Instant Pot
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
servings
Author:
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.
Print Recipe
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
finely chopped cilantro
2
tablespoon
unsalted butter
2
tablespoon
all-purpose flour
2
cups
fresh spinach
13.5
oz
can coconut milk
(400 ml)
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.
Serve over rice or with bread.