Looking for a fast but flavorful meal that everyone will love? Put the flavors of India on the table with this easy curry chicken soup!
You might also like this vegetarian balti curry recipe or this sweet potato curry.
Curry comes in a broad range of flavors. But it’s not the flavor that gives curry its name. Curry is actually the name for the sauce, or gravy, that accompanies your favorite curry dishes.
The flavor of a “curry” can vary depending upon the chef and the region in which you’re dining!
Curry powder, as we get it today, is a combination of spices, often including turmeric, chili powder, coriander, cumin, ginger, and pepper.
For a milder soup, choose a mild curry powder. If you like it spicy, opt for a curry powder with a bit more heat. You can customize this soup to suit your taste buds!
This extensive post about curry will set you straight!
Making this curry chicken soup
With just half a dozen ingredients, this soup comes together quickly, making it perfect for a weeknight meal.
This recipe calls for riced cauliflower, a nod to the low-carb, keto crowd. But hello? Not worried about carbs? Simply use a cup of cooked rice instead!
To make this soup, you’ll simply brown cubes of chicken breast in coconut oil, then combine the remaining ingredients to make the “curry.”
This is a basic, heavy-on-the-liquid soup. If you prefer a curry that has more vegetables, by all means, stir some in! This is a great way to utilize leftover cooked potatoes. Or add a handful of torn greens just before serving in order to up the vegetable content.
Love soup? Here are more than a dozen additional soup recipes to try!
★ Did you make this curry? Don’t forget to give it a star rating below! ★
Ingredients
- 1 pound chicken breasts
- 1 tablespoon coconut oil
- 1 cup cauliflower rice
- 2 cups chicken broth
- 2 cups unsweetened coconut milk
- ¼ cup curry powder
- Salt and pepper to taste
Instructions
- Cut chicken breast into 1/2-1" cubes.
- Heat coconut oil in a large stock pot. Add chicken and cook until slightly browned.
- Add remaining ingredients to stock pot and cook over medium heat until soup comes to a low boil. Reduce heat and simmer for 30 minutes.
