Description
A creamy, warming bowl of comfort that combines tender chicken, sweet corn, and potatoes in a curry-spiced coconut milk base. This Indian-fusion chowder brings together the best of both worlds – classic comfort food with aromatic curry flavors.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 tablespoons curry powder
- 1 large onion, diced
- 3 medium potatoes, diced
- 2 cups corn kernels
- 2 cans (14 oz each) coconut milk
- 4 cups chicken broth
- 3 tablespoons butter
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large pot. Add onions and cook until translucent (5 minutes).
- Add chicken and curry powder, cook until chicken is lightly browned (7 minutes).
- Add potatoes, corn, coconut milk, and broth. Bring to a simmer.
- Cook covered until potatoes are tender (15-18 minutes).
- Season with salt and pepper, garnish with cilantro.
Notes
- For extra thickness, mash some potatoes against the pot’s side
- Stores well in refrigerator for up to 3 days
- Can be frozen for up to 2 months
- Adjust curry powder to taste
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g