Spicy Chicken Curry Soup

Spicy, warming, from affordable products! Chicken curry soup has a spicy oriental taste and a subtle aroma of seasonings. It turns out to be an unusually bright, rich yellow color. Similar dishes are prepared in India. And it is made from the most common ingredients.
cook time: 1h
Chloe Benton
Spicy Chicken Curry Soup

Nutrition Facts (per serving)

108
Calories
2g
Fat
17g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Olive oil 2 tbsp
Salt to taste
Ground black pepper 2 g
Rice 100 g
Potato 8 pc
Carrot 1 pc
Bulb onions 1 pc
Paprika 2 g
Chicken fillet 300 g
Ground red pepper 1 g
Curry 1 tsp
Celery stalk 1 pc

Recipe instructions

Step 1

Step 1
How to cook chicken curry soup? Prepare all the necessary ingredients for the soup. Wash the chicken fillet under running water and dry. Cut into large pieces. Pour water into the pan, add salt. Place the chicken fillet there and cook for about 20 minutes from the moment it boils, depending on the size of the pieces of meat. Remove the finished meat from the broth. We will use the broth to make soup. Strain it and set it aside for now.

Step 2

Step 2
Wash the potatoes with a brush, peel them and cut into large pieces. Place it in a saucepan, fill it with clean water and cook until tender for 20-25 minutes. Add salt 5 minutes before cooking.

Step 3

Step 3
Set aside half the boiled potato cubes; we will need them later. Use a potato masher or blender to puree the rest of the potatoes.

Step 4

Step 4
Let the chicken meat cool and cut it finely with a knife.

Step 5

Step 5
Wash the carrots with a brush under running water, peel them and grate them on a coarse grater. If desired, the carrots can be cut into cubes or slices if you like the carrots in the soup to be pieces.

Step 6

Step 6
Peel the onions and cut into small cubes. I have purple onions, you can use regular ones.

Step 7

Step 7
Peel the garlic and finely chop it with a knife. It can also be crushed using a special press or on a fine grater.

Step 8

Step 8
If available and desired, you can add a stalk of celery to the soup; it will improve the taste of the soup. Wash the celery, dry and cut into cubes.

Step 9

Step 9
Rinse the rice well in several waters until the water is clear.

Step 10

Step 10
Place the pan with chicken broth on the stove and bring to a boil. Place mashed potatoes and reserved potato pieces into the boiling broth, immediately add rice and celery. Stir to prevent the rice from sticking to the bottom of the pan. Cook for 15 minutes over medium heat from the moment it boils.

Step 11

Step 11
Take a frying pan, heat it on the stove and add olive oil. Place carrots and onions in heated oil. Fry them until lightly browned over medium heat for about 5 minutes. Add paprika, curry, ground red and black pepper, chopped garlic to the vegetables and mix everything. Leave on the stove for another minute to enhance the aroma and remove from heat. Transfer the roasted vegetables into a saucepan with soup. When adding spices, be guided by your taste.

Step 12

Step 12
Immediately add the shredded chicken into the pan. Stir. Boil for 2-3 minutes and turn off the heat. Cover the pan with a lid and let it sit, covered, for at least 20 minutes.

Step 13

Step 13
Serve the soup with white bread and fresh herbs. Bon appetit!

Additional rubrics

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