Recipe Details
Ingredients
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1tablespoonunsalted butter
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1tablespoonvegetable oil
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1 ¼cupsboneless, skinless chicken thighs
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1teaspoonkosher salt, or more to taste
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1tablespooncurry powder
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1teaspoongaram masala
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½teaspoonground cumin
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½teaspoonfreshly ground black pepper
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¼teaspoonground mustard
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¼teaspoonground coriander
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¼teaspooncayenne pepper
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4clovesgarlic, minced
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1tablespoonfinely grated fresh ginger
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1largeyellow onion, diced
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2carrots, diced
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2stalkscelery, diced
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1tablespoontomato paste
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1cupcubed Yukon Gold potatoes
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½cupseeded and diced tomato
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2smallGranny Smith apples – peeled, cored, and diced
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½cupdry red lentils
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1bay leaf
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1teaspoontamarind paste
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6cupschicken broth
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3tablespoonscoconut cream (Optional)
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½cupplain Greek yogurt, or to taste
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¼cupchopped fresh cilantro, or to taste
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¼cupsliced green onion, or to taste
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1pinchred pepper flakes, or to taste
Cooking Directions
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Gather all ingredients.
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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.
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While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
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Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
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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.
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Stir in tomato paste and continue to cook for 3 minutes more.
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Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
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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.
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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.
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Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.
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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