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Ingredients1 h 35 m servings 404
Original recipe yields 6 servings
- 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.
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- Cook's Notes:
- I use hot Madras curry powder but you can use paste for this dish also. You could even use a little ketchup instead of tomato paste.
- You may want to omit the black pepper if the spice level is already spicy to you.
Per Serving: 404 calories; 21.5 36.6 21.3 39 358 Full nutrition
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