Curried soups are a nice change of pace from the usual weeknight fare. Brimming with succulent chicken, golden potatoes, yellow lentils, and a touch of coconut milk, this one will have your family lining up in the kitchen for second and third helpings.
SERVES 6 TO 8
INGREDIENTS:
- 3 tablespoons canola oil
- 4 boneless, skinless chicken breast halves, cut into bite-size pieces
- 2 teaspoons curry powder
- 1 medium onion, finely chopped
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup yellow lentils
- 6 cups chicken stock or store-bought chicken broth
- 1/2 cup coconut milk
- Salt and freshly ground black pepper (optional)
- 1/2 cup mango chutney or store-bought chutney, such as Major Grey’s, for garnish
- 1/2 cup finely chopped roasted peanuts
- 3 green onions (white and green parts), finely chopped, for garnish
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat.
- Sprinkle the chicken evenly with the curry powder and sauté in the oil until the chicken is white all over.
- Add the onion and stir to coat with some of the oil and spices.
- Add the potatoes, lentils, and stock. Lock the lid in place and cook at high pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the coconut milk, taste the soup for seasoning, and add salt and pepper if necessary.
- Warm the soup and serve each portion topped with a dollop of chutney and sprinkle with some of the peanuts and green onions.
