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Chicken curry soup

chicken curry soup

Fresh off a long weekend getaway up island without the kids, Mr. Feedbag and I are settling back into family life at home. We had four whole days and three whole nights staring out at the rainy beach from our comfy resort suite. Honestly, I wouldn't have wanted the weather any other way. The wind whipping around outside made the fireplace seem that much cozier and the quiet that much more restful. Our seventh wedding anniversary was definitely one to remember.

Now happily back in my kitchen and back to the realities of family life, I'm focusing on some fresh new recipe ideas this week. This chicken curry soup is the first thing to come off my stove. With tender pieces of chicken and vegetables in an aromatic curry broth, this soup is a warm and inviting way to warm up a chilly winter day. It has quite a few ingredients, but if harsh weather isn't an excuse to linger a little longer in the kitchen, then I don't know what is.

Here's how to make it:
makes 6 servings

2 tbsp butter
2 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1/2 cup diced red pepper
2 tbsp all-purpose flour
2 cups (500 ml) chicken stock
1 can (298 mL/10 oz) coconut milk
4 cups (1 L) water
1 lime
1 can (540 mL/18 oz) chickpeas, drained and rinsed
2 garlic cloves, crushed
1 1/2 tsp freshly grated ginger
2 tbsp curry powder
1 tsp ground turmeric
1/2 tsp ground cumin
1 tbsp sugar
1/2 tsp salt
a handful of pea shoots (or cilantro) as garnish

Melt 1 tbsp of butter in a large soup pot over medium-high heat. Add the chicken pieces and cook until the edges are starting to turn golden. Transfer chicken to a heat proof bowl and set aside. Add the other tablespoon of butter to the pot, followed by the onion, carrot, celery and red pepper. Cook 8 to 10 minutes until beginning to soften. Stir in flour to coat the vegetables. Stir in chicken stock, coconut milk and water. Slice lime in half, squeezing the juice into the soup and dropping the rinds into the pot too. Stir in chickpeas, garlic, ginger, curry, turmeric, cumin, sugar and salt. Return the chicken to the pot. Bring the works to a bubble, then reduce heat to medium low and simmer, covered, for 30 minutes, stirring occasionally. Remove lime halves before serving and garnish with pea shoots.

How do you keep warm in chilly winter weather?