Chicken Curried Soup

    Chicken Curried Soup


    46 people made this

    You can use your favourite curry powder for this dish-whether it's Indian or South East Asian. I make this as a soup but you can make it a thicker curry by reducing the amount of chicken stock and water by half. Serve with rice.

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 (1 1/2 kg) whole chicken, skin removed and cut into pieces
    • 1 onion, cut into chunks
    • 2 shallots, thinly sliced
    • 2 cloves garlic, diced
    • 1/8 cup thinly sliced fresh ginger root
    • 1 stalk lemon grass, cut into 5cm pieces
    • 4 tablespoons curry powder
    • 1 green capsicum, cut into 2cm pieces
    • 2 carrots, sliced diagonally
    • 1 litre chicken stock
    • 1 litre water
    • 2 tablespoons fish sauce
    • 2 kaffir lime leaves
    • 1 bay leaf
    • 2 teaspoons chilli flakes
    • 8 small potatoes, quartered
    • 1 (400ml) tin coconut milk
    • 1 bunch fresh coriander

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Heat oil in a large saucepan over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from saucepan then set aside.
    2. Saute shallots in saucepan for about 1 minute then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes then stir in capsicum and carrots.
    3. Return chicken and onion to saucepan and stir in chicken stock, water and fish sauce. Season with lime leaves, bay leaf and chilli flakes.
    4. Bring to a boil and add the potatoes. Return to a boil and pour in coconut milk.
    5. Reduce heat and simmer 40 to 60 minutes until potatoes and chicken are tender. Garnish each dish with a sprig of fresh coriander.

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