Ingredients
6
6 servings
- •vegetable oil, or as needed
- •1 tablespoon ground turmeric
- •7 tablespoons hot Madras curry powder
- •1 large onion, diced
- •1 tablespoon minced garlic
- •4 skinless, boneless chicken breasts, cut into 1/2-inch pieces
- •4 Roma tomatoes, diced
- •3 russet potatoes, diced
- •1 carrot, diced (Optional)
- •1 (14 ounce) can coconut milk, or more to taste
- •1 (6 ounce) can tomato paste
- •¼ cup chicken broth, or more to taste (Optional)
- •salt and ground black pepper to taste
Instructions
- Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
Nutritional Facts
Per 6 servings
- Calories: 404
- Carbohydrate: 37g
- Fat: 22g
- Fiber: 7g
- Protein: 21g
- Sugar: 7g
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