Chicken and Baby Corn Curry Soup

2

PREP TIME

10 min

TOTAL TIME

45 min

Makes

6 servings

Chicken and Baby Corn Curry Soup

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.

Ingredients

  • 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

Instructions

  • 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.

Tip

Use 2 1/2 cups diced, frozen mixed vegetables in place of the corn and peas.

Nutrition (per serving)

  • Calories
  • 157,
  • Protein
  • 18 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 4 g,
  • Fibre
  • 3 g,

Originally published in the October 2010 issue. Photo by John Cullen.

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