This chicken tikka masala soup tastes just like the original dish, but in soup form!
The ginger, garlic and onion combine with aromatic spices to offer flavor in every bite.
Butternut squash (or sweet potato) and spinach add sweetness and color to this warming soup.
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Serve with toasted garlic naan.
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.
Reduce heat to medium and stir in garlic, ginger and salt.
Cook, stirring occasionally, until fragrant, about 1 minute.
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.
Look for it where coconut milk is sold.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
