Transforming dinner into restaurant-quality. The coconut milk make the soup creamy with a smooth texture.
| Servings |
|
Ingredients
- 2 chicken breasts cut into chunks
- 1 tbsp coconut oil
- 1 cup coconut milk
- 1 cup homemade chicken broth
- 1 cup diced carrots
- 1/2 cup sliced onions
- 1 cup chopped celery
- 2 tomatoes sliced
- 1 1/2 tbsp curry powder
- 1 tbsp grated ginger
- 2 tsp cornstarch
- 1 tbsp lemon juice
- 2 cloves garlice minced
- salt and pepper to taste
- fresh dill for topping and extra flavor
Ingredients
|
|
Instructions
- Saute the chicken in the coconut oil in a medium-sized saucepan.
- When the outside of the chicken has all turned white, add in the coconut milk and the chicken broth and mix well.
- Add onions and cook 3 minutes more.
- Add in the carrots, celery, and tomatoes.
- Add in the ginger and curry powder. and corn starch.
- Add garlic, salt, pepper, lemon juice.
- Cook on medium about 3 hours in your slow cooker.
Share this Recipe