Thursday, December 26, 2013

Chicken Curry Soup - Gluten-Free

I've had a curry sauce in my pantry for several months now.  I've been wanting to do something with it, but just didn't know what to do.  I've been craving Thai food lately and it's been very cold outside, so I decided to go for a Chicken Curry Soup.  It was JUST what I needed to satisfy that craving AND to warm-up!

This was VERY easy to make, folks.  Although Coconut Milk tends to be a bit higher in calories, you're not eating this every day.  It's still significantly less calories than what you'd be getting from a can or at a restaurant.  Just remember that!

My whole family ate this soup without complaint!  Actually, they all loved it!  My husband said I could have used even more curry sauce and it would have been fine.  Even though I LOVE spice, I wanted my kids to eat this without telling me it was spicy.  I felt it had a nice, light flavor and I TRULY enjoyed each bite!

Servings: 6-8

2-3 lbs. boneless skinless chicken breasts
2 cans unsweetened coconut milk (full fat or light is fine)
1 onion, halved and thinly sliced
2 cups turkey or chicken stock - no salt added
2 Tbsp. natural peanut butter
8 Tbsp. Kashmiri Curry Indian Simmer Sauce Mild (found this in my ethnic isle)
1 Tbsp. coconut oil
2 Tbsp. brown sugar
1 Tbsp. ginger
1 Tbsp. lime juice

Brown rice, cooked

Directions: (Use a 3-5 quart slow cooker for this recipe)
Place the chicken in your slow cooker with the coconut milk, 
 (I had an adorable helper!)

Add in the turkey (or chicken) stock (mine was frozen,) peanut butter, curry sauce, brown sugar, coconut oil, brown sugar, ginger and lime juice.

Cook on LOW for 5-6 hours or HIGH for 2.5-3 hours.  This will need to be stirred a bit as things start to melt.  Just before serving, take the chicken out and roughly shred it.
Place the shredded chicken back in the soup and stir.
In each bowl, place about 1/2 cup of the cooked brown rice, then pour some of the soup over the top.
Serve and Enjoy!

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