Chicken Tikka Style Coconut Curry Soup

Name: Chicken Tikka Style Coconut Curry Soup
Prep time: 25 min
Cook time: 49 min
Total time: 1 h 14 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch (2.5 cm) pieces; ⅓ cup (80 g) plain whole-milk yogurt; 1 tablespoon (15 ml) fresh lime juice, from about ½ lime, plus more to taste at the end; 1 teaspoon (2 g) garam masala; 1 teaspoon (2½ g) smoked or sweet paprika; ¾ teaspoon (4 g) kosher salt; 2 tablespoon (28 ml) avocado oil or ghee; 1 large (about 10 oz) (280 g) yellow onion, finely diced; 4 cloves (12 g) garlic, finely grated or minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 2 tablespoons (13 g) curry powder; 1 teaspoon (2 g) garam masala; 2 tablespoons (32 g) tomato paste; 1 can (14.5 oz) (411 g) canned crushed tomatoes; 4 cups (950 ml) low-sodium chicken broth; 1 can (13.5 oz) (400 ml) full-fat coconut milk, shaken well; ¾ teaspoon (4 g) kosher salt, plus more to taste; 1 teaspoon (4 g) granulated sugar; 5 oz (140 g) baby spinach, roughly chopped if leaves are large; ¼ cup (10 g) fresh cilantro, leaves and tender stems, chopped; 1 whole (70 g) lime, cut into 6 wedges

From the MyKitchenBank Kitchen

Yogurt-marinated chicken thighs simmer in a tomato and coconut broth scented with garam masala, curry powder and ginger, then finish with wilted spinach and lime. Cozy, brothy and ready in under two hours, with most of the wait being a hands-off marinade.

Prep: 25 min
Cook: 49 min
Wait: 30 min
Total: 1 hr 44 min
Makes: About 9 cups (2.1 liters), 6 servings

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Ingredients

6 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch (2.5 cm) pieces
⅓ cup (80 g) plain whole-milk yogurt
1 tablespoon (15 ml) fresh lime juice, from about ½ lime, plus more to taste at the end
1 teaspoon (2 g) garam masala
1 teaspoon (2.5 g) smoked or sweet paprika
¾ teaspoon (4 g) kosher salt
For the soup
2 tablespoon (28 ml) avocado oil or ghee
1 large (about 10 oz) (280 g) yellow onion, finely diced
4 cloves (12 g) garlic, finely grated or minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
2 tablespoons (13 g) curry powder
1 teaspoon (2 g) garam masala
2 tablespoons (32 g) tomato paste
1 can (14.5 oz) (411 g) canned crushed tomatoes
4 cups (950 ml) low-sodium chicken broth
1 can (13.5 oz) (400 ml) full-fat coconut milk, shaken well
¾ teaspoon (4 g) kosher salt, plus more to taste
1 teaspoon (4 g) granulated sugar
5 oz (140 g) baby spinach, roughly chopped if leaves are large
To serve
¼ cup (10 g) fresh cilantro, leaves and tender stems, chopped
1 whole (70 g) lime, cut into 6 wedges

Equipment (6)

4- to 5-quart (3.8-4.7 liter) heavy-bottomed soup pot or stovetop Dutch pot with lid
Medium mixing bowl
Cutting board and sharp knife
Microplane or fine grater
Wooden spoon
Instant-read thermometer

Steps

Before you start

Marinate the chicken for at least 30 minutes (up to 8 hours in the fridge) for the most tender, flavorful results.
Shake the can of coconut milk well before opening so the cream and liquid are evenly blended.
This is a stovetop recipe; no oven is needed.
Have all spices measured before you start, since the aromatics cook quickly.

1
Marinate the chicken
- In a medium bowl, stir together the yogurt, 1 tablespoon lime juice, 1 teaspoon garam masala, paprika and ¾ teaspoon salt.
- Add the chicken pieces and toss until every piece is coated.
- Cover and refrigerate for at least 30 minutes and up to 8 hours.
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Ready when: Chicken is evenly coated in a thick, orange-red paste
Tip: If short on time, even 15 minutes helps; just don't skip the salt in the marinade.
2
Prep the aromatics
- While the chicken marinates, dice the onion, grate the garlic and ginger, and chop the spinach and cilantro.
- Measure the curry powder and the second teaspoon of garam masala into a small pile so they are ready.
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Ready when: Onion is in ¼-inch (6 mm) dice and garlic and ginger are paste-like
3
Sear the chicken
- Heat the oil in a 4- to 5-quart pot over medium-high heat until it shimmers, about 2 minutes.
- Add the chicken in a single layer, scraping in the marinade, working in two batches if it crowds the pot.
- Cook without moving for 2 minutes, then stir and cook 2 minutes more.
- Transfer to a clean plate; it will not be cooked through yet.
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Ready when: Chicken is browned and charred in spots on the outside
Tip: Crowding steams the chicken instead of browning it, so use two batches if needed.
4
Soften the onion
- Reduce heat to medium.
- Add the onion and a splash of water if the pot looks dry.
- Cook, stirring and scraping up the browned bits, for 5 to 6 minutes.
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Ready when: Onion is soft, translucent and lightly golden at the edges
5
Bloom the spices
- Stir in the garlic, ginger, curry powder, garam masala and tomato paste.
- Cook, stirring constantly, for 1 minute until the paste darkens to brick red and the spices smell toasty.
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Ready when: Mixture is fragrant and the paste has darkened
Tip: Lower the heat if anything sticks or smells scorched; burnt spices turn bitter.
6
Build the broth
- Pour in the crushed tomatoes and chicken broth, stirring and scraping the bottom of the pot.
- Add ¾ teaspoon salt and the sugar.
- Raise the heat to high and bring to a gentle boil.
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Ready when: Small bubbles break across the entire surface
7
Simmer the chicken
- Return the chicken and any juices to the pot.
- Reduce heat to medium-low and simmer, partly covered, for 15 minutes, stirring once or twice.
- Check the largest piece with a thermometer.
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Ready when: Largest piece of chicken reads 175°F (80°C) and is tender when pressed
Tip: Thighs are best at 175°F (80°C) or above; they stay juicy and become more tender.
8
Add coconut milk
- Stir in the coconut milk and simmer gently, uncovered, for 5 minutes.
- Do not boil hard, which can cause the coconut milk to separate.
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Ready when: Soup is uniformly creamy and orange with a few bubbles at the edges
9
Wilt the spinach
- Add the spinach by handfuls, stirring until each addition wilts, about 2 minutes total.
- Taste and add salt or a squeeze of lime juice as needed.
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Ready when: Spinach is dark green and fully collapsed
10
Serve
- Ladle into bowls, top with chopped cilantro and serve with a lime wedge for squeezing over.
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Tip: Serve with warm naan or steamed basmati rice.

Good to know

Tips

Use full-fat coconut milk; light versions make a thinner, less rich soup.
Add a pinch of cayenne or 1 chopped serrano with the garlic for more heat.
Taste for salt at the end, since curry powders and broths vary widely in saltiness.
Cooked basmati rice stirred into bowls turns this into a hearty meal.

Make ahead

Make the soup through the coconut milk step up to 3 days ahead and refrigerate. Reheat gently and add the spinach just before serving. The chicken can also marinate up to 8 hours ahead.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze (without spinach, if possible) for up to 3 months; thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot (165°F/74°C). Add a splash of broth if it has thickened.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Cut into 1-inch pieces and reduce the simmer to 10-12 minutes to avoid dryness, until 165°F (74°C).
plain whole-milk yogurt → full-fat coconut yogurt. Makes the soup dairy-free; use the same amount.
baby spinach → chopped kale. Stem and chop finely; simmer 5-6 minutes until tender.
full-fat coconut milk → heavy cream. Use 1 ⅔ cups (400 ml); add it off a hard boil.