Learn how to make/prepare chicken manchow soup by following this easy recipe.
Curried Chicken Stew
Recipe Summary Curried Chicken Stew
This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!
Ingredients | Chicken Soup Recipes Indian
vegetable oil, or as needed
1 tablespoon ground turmeric
7 tablespoons hot Madras curry powder
1 large onion, diced
1 tablespoon minced garlic
4 skinless, boneless chicken breasts, cut into 1/2-inch pieces
4 Roma tomatoes, diced
3 russet potatoes, diced
1 carrot, diced (Optional)
1 (14 ounce) can coconut milk, or more to taste
1 (6 ounce) can tomato paste
ΒΌ cup chicken broth, or more to taste (Optional)
salt and ground black pepper to taste
Directions
Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
I use hot Madras curry powder but you can use paste for this dish also. You could even use a little ketchup instead of tomato paste.
You may want to omit the black pepper if the spice level is already spicy to you.
Info | Chicken Soup Recipes Indian
prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
