Chicken and apple curry thick soup

Chicken and apple curry thick soup

AvatarCanning Homemade
SBcanning gives this recipe a thumbs up! Never have I found a recipe so complete, healthy-wise, nor flavor-wise.
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Soup
Cuisine American
Servings 6 people
Calories 500 kcal


  • 2 large chicken breasts skinned and floured in a plastic bag with freshly ground sea salt and pepper
  • 2 tbsp extra-virgin olive oil
  • 3 cloves minced garlic
  • 1 8-ounce tin water chestnuts
  • 1 tbsp chopped ginger root
  • 2 tbsp curry powder
  • 2 Spanish onions chopped
  • 2 tsp cinnamon
  • 1/4 tsp 1 10-ounce can stewed tomatoes
  • 1 14-ounce can coconut milk
  • 3 apples cored and chopped
  • 3 potatoes chopped
  • 1 tbsp brown sugar
  • 1/4 tsp ground cumin
  • 1/4 cup fresh coriander or parsley leaves
  • 1/4 cup raisins


  • In large skillet, on medium high, with olive oil in it, lay chicken flour coated chicken breasts and cook until golden brown on outside (5 minutes on each side). Set aside.
  • In crock pot, already on medium high heat, add oil, onions, curry powder, cinnamon and cumin.
  • Cook until onions are transparent. Add tomatoes and coconut milk, stirring to get the spices on the sides of the crock pot. Bring to a boil.
  • After cutting chicken in 1″ cubes, put in crock pot with other ingredients. Add water chestnuts, apples, ginger root , brown sugar, chopped fresh coriander or parsley.
  • Simmer for several hours for the flavors to thoroughly pierce the chicken. The beautiful aroma will carry throughout your home.
  • Serve with pita bread heated and arranged nicely on a plate.


This is one of my all time favorite recipes for Healthy Recipes.
Please note: If you are allergic to coconut, you can replace the coconut milk with Sharwood’s Butter Chicken Sauce or Balti Sauce.
Keyword chicken soup, Soup