Chicken Curry Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 teaspoons fresh ginger, minced
• 2 tablespoons mustard seeds
• 1 tablespoon curry powder
• 2 boneless skinless chicken breasts
• 3 cups chicken broth
• 1 yukon gold potato, diced
• 1 red bell pepper, chopped
• 1 (14 ounce) can coconut milk
• 3 tablespoons cornstarch
• 1 (10 ounce) package frozen peas
• 1/4 cup fresh cilantro, chopped

Recipe

• 1 in a 5-quart pan, combine onion, ginger, mustard seed and 1/4 cup water. stir often over medium high heat until onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process). add curry powder and stir about 30 seconds.
• 2 add potatoe, chicken broth and bell pepper to pan; stir to release the browned bits. bring it to a boil, cover and simmer for 10 minutes.
• 3 cut up the chicken into 1 inch cubes, add to the simmering soup and cook an additional 10 minutes.
• 4 in a bowl blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk. stir mixture into the soup.
• 5 add peas and continue to simmer for about 10 minutes.
• 6 ladle curry into bowls, garnish with cilantro.