Chicken and Baby Corn Curry Soup


  • Prep Time10 mins
  • Total Time45 mins
  • Makes6 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.


  • 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.

Nutrition (per serving)

Calories 157, 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.

This article was originally published on Apr 01, 2018

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