Creamy Chicken Curry Soup

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (546.5 g)
  • Calories 474.7
  • Total Fat - 19.1 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 209.7 mg
  • Sodium - 542.4 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 3.4 g
  • Sugars - 8.8 g
  • Protein - 44.4 g
  • Calcium - 57.9 mg
  • Iron - 3.4 mg
  • Vitamin C - 20.5 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a stockpot over a medium heat and add onion, garlic and celery and cook, stirring, until onion is soft. Increase heat to high.

Step 2

Add chicken, potato, apple and curry powder and cook, stirring, until chicken starts to colour and then add stock and bring to boil and gently boil, covered, for 10 minutes.

Step 3

Add rice and simmer, covered, for a further 10 minutes, or until rice is tender.

Step 4

Season and stir in half the coriander.

Step 5

Serve soup topped with yoghurt (optional) and sprinkle with remaining coriander.

Step 6

TIP - sweet potato will break down and help to thicken the soup slightly.

Tips & Variations


No special items needed.

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