Photo: John Cullen
This soup's soft curry flavour is a perfect introduction to the fragrant spice. With chunks of chicken, potato and baby corn, it's a meal in a bowl.
1 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
2 skinless, boneless chicken breasts, chopped, about 12 oz (375 g)
2 tsp mild curry powder, or paste
2 tbsp mango chutney
2 Yukon Gold potatoes, peeled and diced, about 8 oz (250 g)
4 cups reduced-sodium chicken broth
1 398 mL can baby corn, drained, or 1 1/2 cups frozen baby corn
1 cup frozen peas
Heat oil in a large pot over medium. Add onion and garlic, and cook for 3 minutes or until softened. Add chicken and curry powder, and cook, stirring, for about 7 minutes or until it starts to brown. Stir in mango chutney to coat chicken evenly. Add potatoes and broth, and bring to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are tender. Add corn and peas, and simmer 5 minutes more or until corn is heated through and potatoes are very tender.
Protein 18g, Carbohydrates 13g, Fat 4g, Fibre 3g.
Use 2 1/2 cups diced, frozen mixed vegetables in place of the corn and peas.
Originally published in the October 2010 issue. Photo by John Cullen.