Chicken Curry Soup

A creamy and aromatic chicken curry soup that warms the heart, perfect for chilly days with its tantalizing spices and vibrant vegetables.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Indian

Calories: 350

Ingredients Method Notes

Ingredients

Base Ingredients

2 tbsp butter Alternatively use ghee or coconut oil for a richer flavor.
2 cups onions, finely chopped Adds sweetness and depth.
2 spears celery, finely chopped For aromatic crunch.
2 large carrots, peeled and finely chopped Introduces natural sweetness.
2 large leeks, finely chopped Provides subtle yet complex flavor.
4 cloves garlic, crushed For fragrant backdrop.
2 tsp crushed ginger Brightens up the dish.
2 tsp ground turmeric Gives soup its golden hue.
2 tsp curry powder Key ingredient for flavor.
1 tsp ground cinnamon Enhances warmth and sweetness.
1 tsp chilli powder Add for heat.
1 tsp paprika For color and mild peppery note.
2 leaves bay leaves Infuse depth.
2 large potatoes, peeled and cubed Adds heartiness.
6 cups chicken stock Perfect base.
4 pieces chicken breasts, skinless and de-boned Tender and juicy.
1 cup cream or coconut milk Contributes to creamy texture.
Salt To taste.
Pepper To taste.
Lemon juice To taste for refreshing tang.
1 cup Plain yoghurt For serving.
1 cup Fresh coriander or cilantro For serving.

Method

Preparation

In a large pot, melt the butter and add a splash of oil if desired.
Add the chopped onion, celery, leek, and carrot to the pot. Fry for about 10 minutes until softened.
Stir in the crushed garlic and ginger, cooking for an additional minute.
Sprinkle in the turmeric, curry powder, cinnamon, chilli powder, paprika, and bay leaves. Stir well.
Toss in the cubed potatoes, frying for one more minute.
Add the chicken stock and bring to a simmer, seasoning with salt and pepper.
Introduce the chicken breasts and let it simmer for 7-10 minutes until cooked through.
Remove chicken, shred it after cooling slightly, then return to the pot.
Let soup simmer for another 10 minutes, then return shredded chicken and simmer for an additional 5 minutes.

Serving

Ladle the soup into bowls and top with a dollop of plain yoghurt and a sprinkle of fresh coriander or cilantro.

Notes

Use freshly ground spices for more intense flavor. Add a splash of coconut milk towards the end for a creamier texture. Incorporate vegetables like spinach or bell peppers.