Tag Archives: recipes using curry

Curried Chicken Soup


Curried Chicken Soup

Care to Curry? With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe. It is a meal in a bowl - veggies, carbs, and protein all in one pot. If you need more kick, add more cayenne. Serves 4 as an entree and six as a side.
Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4


  • 2 tbsp olive oil divided
  • 3/4 cup onion minced
  • 3/4 cup carrot minced
  • 3/4 cup celery minced
  • 2 cloves garlic
  • 14 oz can cannellini beans white kidney
  • 4 cups chicken stock divided
  • 1 lb boneless skinless chicken breasts chopped into small pieces
  • 1 1/2 tsps organic curry powder
  • 1/2 tsp organic ground cayenne
  • 1/3 cup peanut butter
  • 1/3 cup coconut milk I just freeze the rest of the cansmall baggies
  • 1 cup raw egg noodles broken
  • 6 oz of fresh spinach leaves
  • 1/4 cup cilantro
  • 2 tbsp lime juice
  • 1 tsp organic ground black peppercorns


  1. Sautee onions, celery, and carrot in 1 Tablespoon olive oil for 5 minutes
  2. Puree sauteed vegetables with 2 cups chicken stock and 1/2 can of cannellini beans in blender until smooth.
  3. Sautee chicken in 1 Tablespoon olive oil over medium heat for 2 minutes, add curry powder and cayenne and cook for 2 more minutes.
  4. Add pureed vegetables to chicken. Add peanut butter, and cream of coconut and bring to a boil. Add egg noodles and boil for 5 minutes. Add rest of cannellini beans, reduce heat and simmer for 3 more minutes. Add lime juice, cilantro, spinach an black pepper just before serving.
  5. Nutrition Info/Serving (4 servings total): Calories 517, Fat 24 grams (Saturated 7, Polyunsaturated 4, Monounsaturated 11), Cholesterol 54 mg, Sodium 801 mg, Total Carbohydrate 47 g, Dietary Fiber 15g, Sugar 3g, Protein 35g

Curried Turkey Salad

I like turkey, but with just two of us, roasting a whole turkey is a little excessive.  Instead, I buy the turkey breast tenders at whole foods and roast them.  They are a little less than a pound a piece, so one is perfect for the two of us. 

In this recipe, the sweetness of the grapes and the nutty flavor of pecans are perfect complements to the heat of the curry and cayenne.

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Curried Popcorn

John and I go to most of the Rockies’ home baseball games.  I’m good for about one hot dog a year.  I’ve tried just about every concession stand in the stadium, and have not yet found anything to eat that remotely resembles its original food ingredients.  So, now we bring our lunch/dinner to the park.  One of my favorite snacks is curried popcorn.  It turns your fingers yellow, so serve it with lots of napkins. Continue reading

Curried Eggs

I’ve been known to add curry powder to my eggs just to change things up a bit.

Curry blends can vary dramatically. Turmeric is one of the main ingredients in many curry blends, including ours. (Actually, curry powder can successfully be substituted when turmeric is called for in most recipes.) I find that someone asks about turmeric at pretty much every farmers’ market. They aren’t sure what it tastes like, but they want to buy it. I tell them that if they like curry, they probably like turmeric.


  • 2 eggs
  • 1/4 onion, chopped
  • 1/2 tomato, chopped
  • 1/2 cup mushrooms, sliced
  • 3 Tablespoons fresh cilantro, chopped
  • 1 oz extra sharp cheese, grated
  • 1 teaspoon organic curry powder


  1. Saute onion, tomato, and mushrooms in oil over medium heat.
  2. Beat eggs with curry powder and a splash of water.
  3. Add eggs to pan.
  4. Sprinkle cilantro and cheese over eggs.
  5. Cover and cook for 3-5 minutes.
  6. Add salt and freshly ground pepper to taste.