Recipe Details

Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Servings:
6

Ingredients

  • 1tablespoonunsalted butter

  • 1tablespoonvegetable oil

  • 1 ¼cupsboneless, skinless chicken thighs

  • 1teaspoonkosher salt, or more to taste

  • 1tablespooncurry powder

  • 1teaspoongaram masala

  • ½teaspoonground cumin

  • ½teaspoonfreshly ground black pepper

  • ¼teaspoonground mustard

  • ¼teaspoonground coriander

  • ¼teaspooncayenne pepper

  • 4clovesgarlic, minced

  • 1tablespoonfinely grated fresh ginger

  • 1largeyellow onion, diced

  • 2carrots, diced

  • 2stalkscelery, diced

  • 1tablespoontomato paste

  • 1cupcubed Yukon Gold potatoes

  • ½cupseeded and diced tomato

  • 2smallGranny Smith apples – peeled, cored, and diced

  • ½cupdry red lentils

  • 1bay leaf

  • 1teaspoontamarind paste

  • 6cupschicken broth

  • 3tablespoonscoconut cream (Optional)

  • ½cupplain Greek yogurt, or to taste

  • ¼cupchopped fresh cilantro, or to taste

  • ¼cupsliced green onion, or to taste

  • 1pinchred pepper flakes, or to taste

Cooking Directions

  1. Gather all ingredients.

    ALLRECIPES / DIANA CHISTRUGA

  2. Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.

    ALLRECIPES / DIANA CHISTRUGA

  3. While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.

    ALLRECIPES / DIANA CHISTRUGA

  4. Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.

    ALLRECIPES / DIANA CHISTRUGA

  5. While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.

    ALLRECIPES / DIANA CHISTRUGA

  6. Stir in tomato paste and continue to cook for 3 minutes more.

    ALLRECIPES / DIANA CHISTRUGA

  7. Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.

    ALLRECIPES / DIANA CHISTRUGA

  8. Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.

    ALLRECIPES / DIANA CHISTRUGA

  9. Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.

    ALLRECIPES / DIANA CHISTRUGA

  10. Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

    ALLRECIPES / DIANA CHISTRUGA

Cooking Tips:

If you want to use all butter, or all oil, for browning the chicken, feel free.

You can use any kind of potato you prefer.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe6
Calories263
% Daily Value *
Total Fat
9g
12%
Saturated Fat
3g
15%
Cholesterol
54mg
18%
Sodium
1591mg
69%
Total Carbohydrate
29g
10%
Dietary Fiber
6g
20%
Protein
18g
35%
Potassium
553mg
12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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