Chicken Curry Soup

under 60mins
main

Ingredients for servings

  • 2 tbsp butter alternatively use ghee or coconut oil

  • 2 onions, finely chopped

  • 2 celery spears, finely chopped

  • 2 carrots peeled, finely chopped

  • 2 large leeks, finely chopped

  • 1 butternut squash

  • 4 garlic cloves, crushed

  • 2 tsp ginger, crushed

  • 2 tsp ground turmeric

  • 2 tsp curry powder

  • 1 tsp ground cinnamon

  • 1 tsp chili powder

  • 1 tsp paprika

  • 2 bay leaves

  • 2 large potatoes, peeled and cubed

  • 6 cups chicken stock 1.5 liters

  • 4 chicken breasts, de-boned & skinless

  • 1 cup cream/coconut milk

  • salt to taste

  • 1 cup(s) cream/coconut milk

  • salt

  • pepper

  • lemon juice

  • plain yoghurt for serving

  • fresh coriander/cilantro for serving

Directions

  • Melt the butter and a splash of oil optional in a large pot.

  • Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.

  • Add the garlic and ginger and fry for a min

  • Add the spices.

  • Stir together.

  • Add the potato and fry for another minute before pouring in the chicken stock.

  • Season with salt and pepper, add the cream.

  • Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly.

  • Place the lid back on the pot and allow to simmer for another 10 minutes.

  • Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste.

  • Serve with plain yoghurt and fresh coriander/cilantro.

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