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(Last Updated On: March 23, 2018)

Coconut Chicken Soup

 20 mins       Serves 6         Non Vegetarian


1 pound chicken breast, small cubed
1⁄2 cup scallion, chopped
1 cup red bell pepper, julienned
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1 cup mushroom, sliced
1 teaspoon lime zest
1 tspn coriander, minced
1 tspn basil, minced
8 cups water
1 cup (8 ounces) coconut milk
salt to taste
black pepper to taste
lime to taste


1 Preheat the Dutch Oven on medium-high flame for about 3 minutes, or until a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Cook chicken cubes for 4 minutes, while constantly stirring with the spatula.

2 Add the remaining ingredients (except water and coconut milk). Cook for 2 more minutes, while stirring.

3 Pour water and coconut milk. Cover with the Redi-Temp® valve open and cook until it whistles, in about 6 minutes.

4 Reduce temperature to low, adjust seasoning to taste, and cook for 7 more minutes with the cover on and the valve closed.

5 Turn off the flame and serve immediately with a few drops of lime juice.

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