top of page
Coconut Curry Chicken and Chickpea Soup
Coconut Curry Chicken and Chick Pea Soup
Click the package below to purchase the spice blend for this recipe.

3           each          Bone in chicken thighs- trimmed of excess skin and fat
2           Tbsp          Olive oil
4           Tbsp          Spice Union Vadouvan French Masala Curry Spice
2           Tbsp          Butter
4           C               Fresh onion- rough chopped
2           Tbsp          Fresh garlic- minced
3           Tbsp          Fresh ginger- grated on a box grater
2           C               Chicken stock
2           each          13.5 oz Can of Unsweetened Coconut Milk
1 1/2     C               Fresh Yukon Gold potato- large dice
3/4        Tbsp          Kosher Salt
1/2        C               Canned Bamboo Shoots- julienned
1/2        C               Canned Chickpeas- drained and rinsed
1/2        C               Fresh Cilantro leaves

  1. Preheat your oven to 350°F.

  2. In a large bowl, combine the chicken thighs, olive oil and 2 tablespoons of the Vadouvan French Masala Curry Spice.

  3. Toss the chicken thighs until evenly coated with the oil and Vadouvan Spice.

  4. Allow the chicken to sit for at least 30 minutes.

  5. Place the chicken thighs on a parchment or foil lined baking pan and place the pan in the preheated oven.

  6. Roast the chicken thighs for 55 minutes or until they reach an internal temperature of 160°F.

  7. Set the chicken thighs aside to cool for a bit.

  8. Preheat a 4 quart pot to medium heat.

  9. Add 1 tablespoon of butter and the onion to the pot.

  10. Cook the onion, stirring often until it caramelizes. This should take about 10 minutes.

  11. Add the remaining 2 tablespoons of Vadouvan French Masala Curry Spice to the pot. Stir to coat the onions.

  12. Continue to cook the onions and spice over low heat for 3-4 minutes.

  13. Add the garlic and ginger to and cook for 1 minute.

  14. Add the chicken stock, coconut milk, potatoes and salt to the pot, cover and simmer until the potatoes are easy to break with a spoon. This should take about 10-12 minutes.

  15. Transfer the contents of the pot to a blender.

  16. Blend the soup just until smooth. Over blending will make the soup gummy in texture.

  17. Place the blended soup back into the 4 quart pot and keep it the warm over a Very low heat.

  18. Remove the skin from the chicken thighs and shred the chicken meat by hand into bite size pieces.

  19. In a sauté pan with the remaining butter, warm the chicken meat, chickpeas and bamboo shoots until just warmed through.

  20. Place the chicken meat mixture into the center of your serving bowl and ladle the soup around the chicken.

  21. Garnish with the fresh cilantro leaves and serve immediately.

bottom of page