A creamy and flavorful soup combining the classic Indian tikka masala flavors with tender shredded chicken in a rich tomato and coconut milk base.

indian

british

Nutrition

Provides high protein from chicken with moderate calories and healthy fats from coconut milk, though higher in sodium and saturated fat.

Calories	600 kcal
Energy	2510 kJ
Protein	45 g
Total Fat	35 g
Saturated Fat	20 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	9 g
Cholesterol	120 mg
Carbohydrate	21 g
Sugars	11 g
Dietary Fibre	5 g
Sodium	800 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh ProteinNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrysoupmeal prepmain courseone potfamily friendlystovetop

Chicken Tikka Masala Soup

Libations and Lattes (Lauren Pacek)

4

Name: Chicken Tikka Masala Soup — Tasty Bites
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoon Olive Oil; 1 Onion (chopped); 3 clove Garlic (minced); 0.5 teaspoon Cayenne Pepper; 1 tablespoon Garam Masala; 1 teaspoon Ground Ginger; 1 teaspoon Curry Powder; 0.5 teaspoon Ground Cumin; 1 teaspoon Turmeric; 0.5 teaspoon Ground Cinnamon; 2 tablespoon Tomato Paste; 2 cup Chicken Broth; 28 ounce can Crushed Tomatoes; 14 ounce can Coconut Milk; 2 pound Chicken Breasts (cooked and shredded); 1 - 2 teaspoon Kosher Salt

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Olive Oil

1 Onion chopped

3 clove Garlic minced

0.5 teaspoon Cayenne Pepper

1 tablespoon Garam Masala

1 teaspoon Ground Ginger

1 teaspoon Curry Powder

0.5 teaspoon Ground Cumin

1 teaspoon Turmeric

0.5 teaspoon Ground Cinnamon

2 tablespoon Tomato Paste

2 cup Chicken Broth

28 ounce can Crushed Tomatoes

14 ounce can Coconut Milk

2 pound Chicken Breasts cooked and shredded

1 - 2 teaspoon Kosher Salt

Equipment

Large heavy-bottomed pot

Immersion blender

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion and garlic until the onions are translucent; it should take about 5 minutes.

Next, add the spices and sauté for a few more minutes. Add the tomato paste and stir to coat the onions and garlic.

Add the chicken broth, crushed tomatoes, and coconut milk to the pot. Simmer for 30 minutes.

Use an immersion blender (or blend in a regular blender, in batches) until smooth. Add the cooked chicken and simmer until warmed through. Last, add salt to taste.