Curried Chicken Broth: A summer cold remedy.

Posted by Alyssa Boicel on

There is no way to escape this heatwave, so I like many have relied on my air con. Unfortunately this fluctuating weather is responsible for my recent bouts of sickness. I have since ditched my air con and learned how to adapt to the heat, but my body still needs replenishment to overcome the dreaded summer cold. Interesting enough, the word "cold" in spanish translates to "gripe", so it is only fitting that I come up with a recipe that will help me overcome this gripe about the weather.

This chicken broth was inspired by some of my favorite pho broths, but has a caribbean twist to it. Although the ingredients call for yellow curry, please note that the type of yellow curry used is a West Indian curry. It comes in a powder form and relies on spices like fennel, mustard seed, cloves, and cinnamon. These warm fragrances gives a sense of nostalgia growing up caribbean even if I am far away from home. 

Since I am making this dish from Spain, I should note that in spain turmeric is referred to as "cúrcuma" like in the photo below. I made this broth sunday when I had little strength and we are now Monday. I guess this broth works fast for me to be up and writing. Find out how to make it yourself below. 

Prep Time Cook Time Total Time
10-15 MINUTES  1.5 HOURS   2 HOURS


1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, chopped into crescents and set aside.
3 cloves garlic, whole
4-5 slices of fresh ginger
2 tablespoons yellow curry powder
1 tablespoon turmeric powder
1 can (14 oz/400ml) coconut milk
2 cups chicken broth
1 large zucchini, sliced into rounds or half-moons
1 lemon, sliced into thin rounds
2 bay leaves, 3 cardamom pods, 6 pepper kernels (optional) 
1 tablespoon brown sugar (optional, adjust to taste)
Salt and pepper to taste
Green onion and cilantro stocks
Cooked rice or rice noodles for serving



      1. In a large bowl, marinate your chicken pieces with the lemon, salt, and pepper. You can also add your favorite hot sauce to this process.
      2.  In a separate large saucepan or pot, heat the vegetable oil over medium heat and add the bay leaves, ginger, garlic, cardamom, and pepper kernels.

      3. Stir in the curry powder and turmeric to the spice mixture and cook for a minute or two to infuse the spices.

      4. Add the chicken pieces and half the sliced onions to the pot and cook until they are lightly browned on all sides. Then add a stock of cilantro and green onions. 
      5. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer and let it cook for about 15-20 minutes before adding more water. 

      6. After one hour, remove all the contents into a separate bowl separating the chicken. Pour the broth back into the pot and continue cooking. You can use an emulsion blender to smoothen out the broth.
      7. Add the sliced zucchini, lemon rounds, and bay leaves to the pot. Let the curry simmer for an additional 5 minutes or until the zucchini is tender. Then add back the chicken. 

      8. Take this time to add additional water, salt, or other seasonings. Adjust the seasoning as per your preference.

Prepare the Bowl: add some of the other sliced onion that was set aside. Fresh cilantro and green onion garnish. And some rice or noodle if necessary. I hope you enjoyed the recipe and let me know how it went in the comments.



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