Hearty Curried Chicken Soup

Saut spices and chicken

Start by warming 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.