Chicken and Tomato Soup Curry Recipe

Name: Chicken and Tomato Soup Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Chicken wings or chicken drums; 2 Boiled eggs; 4 Potatoes; 1 Carrot; 4 stick Asparagus; 1 Courgette/Zucchini; 2 Aubergines/Eggplants; 1 Onion (minced); 2 large cloves Garlic (finely chopped); 1 piece Ginger (finely chopped); 1 tbsp Dried basil; 5 tbsp Olive oil; 1 tbsp Cumin powder; 1 tbsp Coriander powder; 1 1/2 tbsp Garam masala; 4 tbsp Curry powder; 1 can Canned crushed tomatoes; 1 large Water; 2 Soup stock cube; 2 tsp Honey; 1 tsp Coarse salt; 2 tsp Soy sauce

Servings: persons

8 Chicken wings or chicken drums
2 Boiled eggs
4 Potatoes
1 Carrot
4 stick Asparagus
1 Courgette/Zucchini
2 Aubergines/Eggplants
1 Onion (minced)
2 large cloves Garlic (finely chopped)
1 piece Ginger (finely chopped)
1 tbsp Dried basil
5 tbsp Olive oil
1 tbsp Cumin powder
1 tbsp Coriander powder
1 1/2 tbsp Garam masala
4 tbsp Curry powder
1 can Canned crushed tomatoes
1 large Water
2 Soup stock cube
2 tsp Honey
1 tsp Coarse salt
2 tsp Soy sauce

1
Make boiled eggs.
2
Chop the garlic, ginger and onion.
3
Cut the boiled eggs in half lengthwise, and cut the courgette into bite sizes.
4
Cut off the root of the asparagus by 1-2 cm and peel the bottom part with a peeler.
5
Cut the aubergines in half lengthwise, soak in water to remove the astringency, score the skin in a crisscross pattern.
6
Then cut 2/3 lengthwise in the center.
7
Peel the potatoes and carrot.
8
Wrap in cling film and microwave for 3 minutes in 600W.
9
Or you can boil.
10
Quarter the cooked carrot.
11
Season the chicken wings with salt and pepper and leave to rest.
12
Put 1 tablespoon of olive oil in a frying pan and brown both sides.
13
Then put them on one side on a plate.
14
Put 3 tablespoons of olive oil and the ingredients in a pan.
15
Saute until browned and aromatic.
16
Add onion and saute well for 5 minutes.
17
Add ingredients and saute, taking care not to let it burn.
18
Add the canned tomatoes and cook.
19
Add the ingredients and bring to the boil.
20
Then add the chicken wings and simmer for 15 minutes.
21
Add 1 tablespoon of olive oil in the frying pan used to fry the chicken wings.
22
Stir-fry the aubergines, courgette, and brown the potatoes and carrot.
23
Season the soup curry (Step 7) with coarse salt and soy sauce.
24
Arrange the vegetables in a serving bowl, ladle in the piping hot soup curry, and top with the boiled egg to serve.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 Chicken wings or chicken drums, 2 Boiled eggs, 4 Potatoes, 1 Carrot, and more.

Yes, Chicken and Tomato Soup Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Tomato Soup Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions