Cozy Curry Chicken Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 small white onion, peeled and diced
03 -
2 large carrots, diced
04 -
2 celery stalks, diced
05 -
4 cloves garlic, minced
06 -
1/4 cup flour
→ Main Ingredients
07 -
5 cups chicken stock (or vegetable stock)
08 -
1 pound Yukon gold potatoes, diced into bite-sized pieces
09 -
1 pound boneless skinless chicken breasts, diced into bite-sized pieces
10 -
1 tablespoon curry powder
11 -
2 teaspoons garam masala
12 -
2/3 cup frozen peas
13 -
1 (15-ounce) can full-fat coconut milk (or half and half)
14 -
Sea salt and freshly-cracked black pepper to taste
# Instructions:
01 -
Heat oil in large stockpot over medium-high heat. Sauté onion for 3 minutes, add carrots and celery for 5 minutes, then garlic for 2 minutes, stirring occasionally.
02 -
Add flour and cook for 1 minute, stirring frequently.
03 -
Stir in chicken stock, potatoes, chicken, curry powder, and garam masala.
04 -
Bring to simmer, reduce heat to medium-low. Cook 10-15 minutes until potatoes are tender, stirring occasionally to prevent burning.
05 -
Stir in peas and coconut milk. Season with salt and pepper to taste.
# Notes:
01 -
For vegetarian/vegan version, use vegetable stock and beans instead of chicken
02 -
For gluten-free version, use cornstarch slurry (3-4 tbsp) instead of flour
03 -
Can substitute half and half for coconut milk