Description
A cozy, flavorful dish that warms you from the inside out, perfect for chilly nights.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 1 can (14.5 oz) chopped tomatoes
- 1 cup sliced bell peppers
- 2 tbsp lime juice
Instructions
- Chop vegetables and mince garlic and ginger.
- In a large pot over medium heat, add oil and sauté garlic and ginger until fragrant (about 1-2 minutes).
- Add chicken thighs and cook until browned on all sides (about 5-7 minutes).
- Stir in curry powder and sliced bell peppers; cook for an additional 2 minutes.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Simmer for about 15-20 minutes until the chicken is fully cooked.
- Stir in spinach or kale until wilted; serve hot with a squeeze of lime juice.
Notes
- Customize the spice level by adjusting the amount of curry powder.
- Feel free to swap out vegetables based on availability or preference—zucchini or carrots work well too!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg