How to Easily Prepare Flavorful Chicken and Rice Curry Soup

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Christina Flores

· 2 min read

Chicken and Rice Curry Soup

Prep Time

15 minutes

Cook Time

45 minutes

Additional Time

10 minutes

Total Time

70 minutes




  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 4 cups chicken broth
  • 1 (13.5 oz) can coconut milk
  • 1 cup uncooked basmati rice
  • 2 cups chopped kale or spinach
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Steps to Cook

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

  2. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

  3. Add the minced garlic, curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the pot. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant.

  4. Slowly pour in the chicken broth, whisking to incorporate the spices. Add the coconut milk and bring the mixture to a simmer.

  5. Once the soup is simmering, add the uncooked basmati rice and the cooked chicken. Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the rice is tender.

  6. Stir in the chopped kale or spinach and let the soup simmer for an additional 5 minutes, or until the greens are wilted.

  7. Season the soup with salt and pepper to taste.

  8. Serve the chicken and rice curry soup hot, garnished with chopped cilantro if desired.

Cook’s Note

  • For a creamier soup, you can add an additional 1/2 cup of coconut milk.
  • If you prefer a thicker consistency, you can let the soup simmer for a few extra minutes to allow the rice to absorb more of the liquid.
  • Feel free to adjust the spices to your personal taste preferences, adding more or less curry powder, cayenne, etc.
  • This soup freezes well, so you can make a large batch and enjoy it for several meals.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!