- 1 tablespoon butter or margarine
- 1 teaspoon garlic
- 1/2 pound skinless chicken breasts, cut into bite size pieces
- 2 (14 ounce) cans chicken broth
- 1 (20 ounce) package Simply Potatoes® Homestyle Slices, cut into small pieces
- 1 1/2 cups small cauliflower florets
- 1 cup sliced mushrooms
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1 (14 ounce) can light coconut milk
- 2 teaspoons curry powder
- In 3 quart saucepan melt butter. Add garlic. Cook over medium heat, stirring constantly, 1 minute or until golden. Add chicken pieces. Cook chicken until no longer pink in center.
- Add chicken broth, Simply Potatoes(R), cauliflower and mushrooms; bring to a boil. Reduce heat to medium-low. Continue cooking, stirring occasionally, 20 to 25 minutes or until potatoes are tender.
- In small bowl stir together milk and flour until mixture is a thick paste. Slowly stir flour mixture into soup. Cook until soup is thickened. Add coconut milk and curry powder. Cook until heated through.