Chicken and Baby Corn Curry Soup
Today's Parent
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.
