Creamy curry chicken soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoon butter
02 -
1 white onion, medium-sized, chopped
03 -
4 cloves garlic, chopped
04 -
2 carrots, medium-sized, chopped
05 -
2 chicken breasts, boneless, skinless, cut into bite-sized pieces
06 -
½ cup red lentils, rinsed
07 -
2 Royal Gala apples, small, peeled, cored and chopped
08 -
2 teaspoon Madras curry powder
09 -
½ teaspoon black pepper, ground
10 -
2 ½ cups chicken broth or vegetable broth
11 -
2 tablespoon coconut cream
12 -
1 teaspoon sea salt, adjust to taste
→ For Garnish
13 -
1 sprig cilantro or parsley, chopped
14 -
1 teaspoon oregano
15 -
½ teaspoon red chilli flakes (optional)
16 -
1 tablespoon lemon juice (optional)
# Instructions:
01 -
Chop the onion, carrots, garlic, and apples (core and peel apples before chopping). Cut the chicken breasts into small bite-sized pieces.
02 -
Press sauté on your instant pot and melt the butter. Add onion, garlic and carrots. Fry the vegetables for 2-3 minutes until slightly soft and fragrant.
03 -
Add chicken, red lentils, Madras curry powder, black pepper powder and salt. Sauté for 2-3 minutes until chicken turns white. Add splashes of water if chicken sticks to pot.
04 -
Add broth and apples. Cancel sauté, close the lid making sure steam release handle is sealed. Pressure cook on high for 10 minutes. After the timer beeps, wait 10 minutes before releasing pressure.
05 -
Open the pot and stir in coconut cream. If soup seems thin, simmer on sauté (normal) for 5 minutes until desired thickness.
06 -
Ladle into bowls and garnish with chopped parsley, chilli flakes and oregano. Add a squeeze of lemon juice if desired. Serve with warm crusty bread.
# Notes:
01 -
If you cannot find coconut cream, you can use ½ cup full-fat coconut milk instead.
02 -
If you don't like red lentils, add half a cup of white rice instead.
03 -
Madras curry powder adds color and warmth to the soup, so don't skip it.
04 -
Royal Gala apples work best, but you can also use green apples if you prefer.