Directions:
- In a 5-quart pan, combine onion, ginger, mustard seed and 1/4 cup water. Stir often over medium high heat until onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process). Add curry powder and stir about 30 seconds.
- Add potatoe, chicken broth and bell pepper to pan; stir to release the browned bits. Bring it to a boil, cover and simmer for 10 minutes.
- Cut up the chicken into 1 inch cubes, add to the simmering soup and cook an additional 10 minutes.
- In a bowl blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk. Stir mixture into the soup.
- Add peas and continue to simmer for about 10 minutes.
- Ladle curry into bowls, garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.35 Kcal (906 kJ) | ||
| Calories from fat | 59.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 10% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1039.5mg | 43% | |
| Potassium | 633.04mg | 13% | |
| Total Carbs | 12.85g | 4% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 25.43g | 51% | |
| Vitamin C | 46.1mg | 77% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.6mg | 76% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56.1 Kcal (235 kJ) | ||
| Calories from fat | 15.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 10% | |
|---|---|---|---|
| Cholesterol | 18.05mg | 23% | |
| Sodium | 269.54mg | 43% | |
| Potassium | 164.15mg | 13% | |
| Total Carbs | 3.33g | 4% | |
| Sugars | 0.8g | 12% | |
| Dietary Fiber | 0.63g | 10% | |
| Protein | 6.6g | 51% | |
| Vitamin C | 11.9mg | 77% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.5mg | 76% | |
| Calcium | 11.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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