This rich soup made with wild rice and chicken is incredibly nourishing. I serve this with a loaf of handmade bread on chilly, wet days. Hint: If you have leftover rotisserie chicken or chicken that you have taken from the bone after making homemade chicken stock, this is the dish for you! This soup reheats beautifully but may need to be slightly thinned with skim milk or water.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
Ingredients
- 4 skinless, boneless chicken thighs, cubed
- salt and pepper to taste
- 5 tablespoons curry powder
- 1 teaspoon paprika
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground turmeric
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 3 tablespoons olive oil
- 1 (14 ounce) can coconut milk
- 1 (5.3 ounce) container Greek yogurt
- 2 tablespoons tomato paste
- 1 (16 ounce) canned chickpeas, drained and rinsed
- 1 cup frozen peas
- 4 tablespoons crushed pineapple
- ½ lemon, juiced
- ¼ teaspoon cayenne pepper
Instructions
- Season cubed chicken with salt and pepper and set aside.
- Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
- Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 10 g |
| Protein | 28 g |
| Saturated Fat | 20 g |
| Sodium | 476 mg |
| Sugars | 6 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
In spite of the lengthy appearance of the recipe, it is incredibly easy to make for this type of dish. Long a curry lover, I have tried almost everything with the spice and this recipe was dead on with the curry and the additional spices. Several things based on my family’s tastes: first, be sure you use chicken thighs only, this prevents dry breast meat from ruining the texture. Second, be sure to toast the curry sufficiently, along with the other spices as they are mixed in; it definitely improves the flavor but I know many give up before time because they are afraid it’s burning (it likes to smoke in the pan). I removed the chickpeas because I don’t care for their texture, and green peas in curry are not very worthwhile because they provide little, if any, taste to such a strongly spiced dish. In addition, not having the peas allows you to have far more sauce available in the pan, which is our favorite part of the dish. I used Basmati rice- it cooks beautifully, the grains separate out, and it holds the sauce well. I used the cayenne pepper because we usually like additional spicing in dishes and this seemed like such a tiny amount. Youn can taste very mild heat when you start eating the dish but, about 10 forkfuls in, your mouth starts to burn and it can really make you feel like you have an acidic stomach. I removed the cayenne and the other spices provided plenty of mild heat without burning me alive! Love it, would recommend to anyone…
Came out very good but is lacking a little flavor
This was one of the best curry recipes I made! The family loved it and I wouldn’t change a thing