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Chicken and Baby Corn Curry Soup

Published by Today's Parent on 10/1/2010
This soup's soft curry flavour is a perfect introduction to the fragrant, flavourful spice. Kids will love spooning up the chunks of chicken and miniature cobs of corn, while sipping the broth from their bowl. Look for mango chutney in the international aisle with other prepared Indian sauces. You can use 2 1/2 cups (625 mL) diced, frozen mixed vegetables in place of the corn and peas.
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Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 skinless, boneless chicken breasts, chopped, about 12 oz (375 g)
  • 2 tsp (10 mL) mild curry powder or paste
  • 2 tbsp (30 mL) mango chutney
  • 2 Yukon Gold potatoes, peeled and diced, about 8 oz (250 g)
  • 4 cups (1 L) reduced-sodium chicken broth
  • 398 ml can baby corn, drained, or 11/2 cups (375 mL) frozen baby corn
  • 1 cup (250 mL) frozen peas

Directions

  1. Heat oil in a large pot over medium. Add onion and garlic, and cook for 3 minutes or until softened. Add chicken and curry powder, and cook, stirring, for about 7 minutes or until it starts to brown. Stir in mango chutney to coat chicken evenly. Add potatoes and broth, and bring to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are tender. Add corn and peas, and simmer 5 minutes more or until corn is heated through and potatoes are very tender.
  2. Makes 6 servings.
  3. In a serving: 157 calories, 18 g protein, 4 g fat, 13 g carbs, 3 g dietary fibre, 30 mg calcium, 1 mg iron, 20 mcg folate

Sorry, there is no nutrition information available for this recipe.

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