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Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Active Time:25 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
1poundboneless, skinless chicken thighs, cut into 1/2-inch pieces
1tablespoongaram masala
1teaspoonground turmeric
¼teaspooncayenne pepper
2tablespoonscanola oil or other neutral oil
1cupdiced white onion
1cupchopped yellow bell pepper (1/4-inch)
3largecloves garlic, grated
1tablespoongrated fresh ginger
½teaspoonsalt
4cupslower-sodium chicken broth
1(15 ounce) canno-salt-added crushed tomatoes
1cupchopped butternut squashorsweet potato (1/4-inch)
¾cupcoconut cream (see Tip)
1tablespoonpacked light brown sugar
1tablespoonfresh lime juice
Thinly sliced scallions for garnish
DirectionsToss chicken, garam masala, turmeric and cayenne in a medium bowl; refrigerate for 10 minutes or up to 12 hours.Heat oil in a large Dutch oven over medium-high heat. Add the chicken; cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate. Do not wipe the pot.Add onion and bell pepper to the drippings in the pot; cook over medium-high heat, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium and stir in garlic, ginger and salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, tomatoes, squash (or sweet potato), coconut cream, brown sugar, lime juice and the reserved chicken and any accumulated juices, scraping to loosen browned bits from the bottom of the pan. Bring to a boil over high heat; reduce heat to medium-low and simmer, stirring occasionally, until the soup is thickened and the chicken is cooked through, about 25 minutes. Stir in spinach; cook until wilted, about 1 minute. Divide the soup among 4 bowls. Garnish with scallions, if desired.To make aheadCover and refrigerate for up to 3 days.TipCoconut cream is a thicker version of coconut milk with less water and a higher fat content (much like heavy cream is to milk). Look for it where coconut milk is sold.Originally appeared: EatingWell.com, December 2022
Directions
Toss chicken, garam masala, turmeric and cayenne in a medium bowl; refrigerate for 10 minutes or up to 12 hours.Heat oil in a large Dutch oven over medium-high heat. Add the chicken; cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate. Do not wipe the pot.Add onion and bell pepper to the drippings in the pot; cook over medium-high heat, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium and stir in garlic, ginger and salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, tomatoes, squash (or sweet potato), coconut cream, brown sugar, lime juice and the reserved chicken and any accumulated juices, scraping to loosen browned bits from the bottom of the pan. Bring to a boil over high heat; reduce heat to medium-low and simmer, stirring occasionally, until the soup is thickened and the chicken is cooked through, about 25 minutes. Stir in spinach; cook until wilted, about 1 minute. Divide the soup among 4 bowls. Garnish with scallions, if desired.To make aheadCover and refrigerate for up to 3 days.TipCoconut cream is a thicker version of coconut milk with less water and a higher fat content (much like heavy cream is to milk). Look for it where coconut milk is sold.
Toss chicken, garam masala, turmeric and cayenne in a medium bowl; refrigerate for 10 minutes or up to 12 hours.
Heat oil in a large Dutch oven over medium-high heat. Add the chicken; cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate. Do not wipe the pot.
Add onion and bell pepper to the drippings in the pot; cook over medium-high heat, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium and stir in garlic, ginger and salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, tomatoes, squash (or sweet potato), coconut cream, brown sugar, lime juice and the reserved chicken and any accumulated juices, scraping to loosen browned bits from the bottom of the pan. Bring to a boil over high heat; reduce heat to medium-low and simmer, stirring occasionally, until the soup is thickened and the chicken is cooked through, about 25 minutes. Stir in spinach; cook until wilted, about 1 minute. Divide the soup among 4 bowls. Garnish with scallions, if desired.
To make ahead
Cover and refrigerate for up to 3 days.
Tip
Coconut cream is a thicker version of coconut milk with less water and a higher fat content (much like heavy cream is to milk). Look for it where coconut milk is sold.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)470Calories19gFat48gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
