In a frying pan, heat some 1 tablespoon olive oil and when hot add the chicken and sauté until light golden brown and cooked 85%. Remove and reserve for later.

In a large soup pot, add 1 tablespoon olive oil and when hot sauté the onion for a couple minutes.

Add celery, optional fennel, and red bell pepper until they begin to soften. Add the white parts of the scallions and cook until fragrant.

Add the curry powder to the pot and let it cook briefly to release its flavors. Follow with the dried apricots, raisins and garlic.

When garlic is fragrant add the chicken stock and cook for about 30 to 35 minutes at very low heat.

Add the corn, coconut milk, the cream, the green art of the scallion and the reserved chicken pieces. Adjust the heat to maintain a gentle simmer for another few minutes. Season with salt and pepper to taste.

Thicken the Chowder with a corn starch-water mixture according to your preference.

This Curry Chicken Chowder melds the warmth of curry with the creamy texture of traditional chowders, creating a comforting yet exotic dish perfect for any season. Enjoy this meal with family or friends, and don't forget to freeze any leftovers for a quick, delicious future meal.

Sauté the seeds in a frying pan for ⅘ minutes and let them cool on a cookie sheet.

For the rest of the ingredients, use a coffee grinder and grind until very smooth and all are well blended.

See this video for more details: