CHICKEN CURRY SOUP

A warming, aromatic one-pot meal ready in under an hour

KEY INFO:

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Difficulty: Moderate
Dietary: Can be made gluten-free, dairy-free

EQUIPMENT NEEDED:

Large Dutch oven or heavy-bottomed pot
Sharp knife and cutting board
Wooden spoon
Measuring cups and spoons
Alternative: Use any large pot with lid if Dutch oven unavailable

Preparing caramelized vegetables in red dutch oven on a modern kitchen stovetop with green subway tile backsplash, wooden utensils and cream-colored prep bowls under natural daylight.

INGREDIENTS:

1.5 lbs (680g) boneless chicken thighs, cut into 1-inch pieces
2 tablespoons (30ml) vegetable oil
1 large onion, diced (about 2 cups/300g)
3 medium carrots, sliced (about 1.5 cups/200g)
2 celery stalks, diced (about 1 cup/100g)
4 garlic cloves, minced
2 tablespoons (30g) curry powder
1 tablespoon (15g) fresh ginger, grated
1 can (400ml) coconut milk
4 cups (960ml) chicken broth
2 bay leaves
Salt and pepper to taste

Optional add-ins:

Rice noodles or couscous
Fresh cilantro
Lime wedges

Chicken and vegetables browning in dutch oven in a modern kitchen with green subway tile backsplash, wooden utensils, and cream-colored prep bowls

METHOD:

Heat oil in Dutch oven over medium heat until shimmering
Add onions, carrots, and celery – cook until softened (10-12 minutes)
Stir in garlic and ginger – cook until fragrant (30 seconds)
Add curry powder – toast while stirring (1 minute)
Add chicken pieces – cook until lightly browned (5 minutes)

Chicken and vegetables in a pot, with coconut milk and broth added, in a modern kitchen with green subway tile backsplash and cream-colored prep bowls.

Pour in coconut milk and broth, add bay leaves
Bring to boil, then reduce to simmer (20-25 minutes)
Season with salt and pepper
If using, add noodles/couscous in final 5 minutes

CRUCIAL TIPS:

Toast curry powder to release maximum flavor
Don’t overcook chicken – it should be just done
Taste and adjust seasoning before serving

Steamy chicken soup in a white ceramic bowl, garnished with cilantro and lime, in a modern kitchen with green subway tile backsplash and copper pots

STORAGE & SCALING:

Keeps 3-4 days refrigerated
Freezes well without noodles/rice
Double recipe using same cooking times

COMMON MISTAKES:

Skipping vegetable softening stage
Not toasting spices
Overcooking chicken until dry

VARIATIONS:

Thai-style: Add red curry paste and lime leaves
Vegetarian: Replace chicken with chickpeas
Creamy: Add heavy cream instead of coconut milk

For perfect results every time, ensure vegetables are properly softened and chicken is just cooked through. The soup should be fragrant and slightly thick, with tender meat and vegetables that hold their shape.