Description
Indulge in a creamy bowl of Curry Chicken Chowder that blends tender chicken, fresh vegetables, and aromatic spices. This comforting dish is perfect for family dinners or cozy nights in, offering rich flavors and satisfying textures that will warm your soul.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 medium Yukon gold potatoes, cubed
- 4 cups low-sodium chicken broth
Instructions
- Prepare all ingredients by chopping the onions, carrots, potatoes, and chicken into bite-sized pieces.
- In a large pot over medium heat, sauté the onions in a bit of oil until translucent (about 3-4 minutes). Add the diced carrots and cook for an additional 2 minutes.
- Add the cubed chicken and curry powder to the pot; stir well and cook until the chicken starts to brown (about 5 minutes).
- Pour in the coconut milk and chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 15-20 minutes.
- Toss in the cubed potatoes during the last 10 minutes of cooking until they are tender but still firm. Serve hot with fresh herbs as garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup / approx. 240g
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Enhance nutrition by adding bell peppers or peas to your chowder. Adjust spice levels by using more or less curry powder according to your preference. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.