Curried Chicken Fricassee with Corn and Basil

Creamy Potato Leek Soup
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Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
30 min

What You'll Need

  • 3 tbsp. Spectrum® Canola Oil
  • 3 tbsp. shallots, diced
  • 4 chicken thighs, skinned and diced ¼ inch
  • 1 cup corn, blanched
  • 1 tbsp. ginger, fine diced
  • 1 tsp. garlic, fine diced
  • ½ cup white wine
  • 1 cup Imagine® Organic Creamy Potato Leek Soup
  • 1 cup Imagine® Organic Free Range Chicken Broth, Low Sodium
  • 1 cup Coconut Dream® Coconut Drink Original Enriched Unsweetened
  • 1 large beefsteak tomato (skinned, seeded and diced ¼ inch)
  • 1 tbsp. fish sauce
  • 1 tbsp. lime juice
  • 6 large basil leaves, chiffonade (sliced thin)

How to Make

  1. Heat casserole pot to medium heat.
  2. When hot, add oil and sauté chicken until lightly colored.
  3. Add shallots, garlic, and sauté until onions are soft.
  4. Add curry and sauté until fragrant.
  5. Deglaze with white wine and cook for 2 minutes.
  6. Add potato leek soup, chicken broth and coconut drink. Bring to a slow simmer and cook for 18 minutes.
  7. Add corn and tomato. Bring back to simmer for 4 minutes.
  8. Finish with fish sauce, lime juice and basil.
  9. Serve over basmati rice or couscous.