indian chicken curry soup

It is still cold up here in the Great White North, so I decided I wanted some nice warm soup! I have had this Pampered Chef recipe book for a good chunk of time and haven't made ANY of the recipes! 

Overall, I thought the soup came out well, the only suggestion or change I would make next time is maybe putting a little curry powder on the chicken before cooking to add a little more flavor. I would also maybe add a little more Greek yogurt.

That being said, I enjoyed it and will be making again.

Best Part, only 220 calories for 1 1/2 cups!!

Prep Time: 30 mins

Total Time: 1 hour

Yield 8 Servings 

1 large onion

1 large Yukon gold potato, unpeeled (about 1 1/2 cups)

1 1/2 lbs boneless, skinless chicken thighs

1 tsp each salt and coarsely ground pepper, divided

1 1/2 tbsp vegetable oil, divided

3 garlic cloves, pressed

2 tsp peeled, grated fresh ginger root

1 1/2 tbsp curry powder

1 1/2 tsp ground coriander

6 cups chicken stock

3 tbsp cornstarch, dissolved in 2 tbsp cold water

1 1/2 cups frozen mixed peas and carrots, thawed

1/4 cup chopped fresh cilantro, plus additional for garnish

3 tbsp chopped fresh mint

3/4 c plain Greek yogurt

1. Dice onion, potato and chicken into 1/2 in pieces. Combine chicken and 1/2 tsp each of the salt and pepper in bowl, mix well. Heat 1/2 tbsp of the oil in dutch oven over medium-high heat 1-3 minutes, until shimmering. Add half of the chicken; cook 3-4 minutes, or until golden brown, stirring once. [chicken will not be fully cooked] Remove chicken and set aside. Repeat with another 1/2 tbsp of the oil and remaining chicken.

2. Add remaining oil and onion to pan. Cook 2-3 minutes or until onion is browned, stirring occasionally. Add remaining black pepper, pressed garlic, ginger, curry powder and coriander. Cook and stir 1 minute or until fragrant. Whisk in stock and cornstarch mixture.

3. Add chicken and potato to pan. Bring to a simmer, reduce heat to low and cook 8-10 minutes or until potato is tender. Stir in peas and carrots, cilantro, mint and remaining salt. Remove pan from heat.

4. Place yogurt into mixing bowl. Carefully ladle 2 cups of the hot broth from pan into a measuring cup. While vigorously whisking yogurt, slowly add broth. While vigorously whisking soup, slowly add yogurt mixture; whisk until completely incorporated. Garnish with additional cilantro.