Ingredients
- 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
- ¼ cup chicken broth, or more to taste (Optional)
- salt and ground black pepper to taste
Why This Dish Is Worth Trying
Tips To Improve This Recipe
- Toast the curry powder briefly to enhance its aroma.
- Add vegetables like carrots and potatoes for extra texture and nutrition.
Directions
Warm some oil in a large pan over medium heat. Sprinkle in the curry powder and turmeric, and stir them around for about 4 to 5 minutes until they release their lovely aroma. Toss in the chopped onion and garlic, cooking for another couple of minutes until everything smells fragrant. Add the chicken pieces and cook them through, stirring occasionally, until they’re no longer pink and the juices run clear—this usually takes around 7 to 10 minutes. Next, stir in the tomatoes, potatoes, carrots, coconut milk, and tomato paste. Turn the heat down to medium-low and let everything simmer gently for about an hour, or until the potatoes and carrots are nice and tender and the soup has thickened up. If it gets too thick for your taste, just add a little chicken broth to loosen it up. Finally, give it a taste and season with salt and pepper to your liking.
