Spicy Chicken and Spinach Soup

Indulge in the enticing flavors of Roopa Gulati’s Spicy Chicken and Spinach Soup. This vibrant and aromatic dish combines tender chicken infused with zesty spices, paired with a rich and velvety spinach soup. The gentle heat of green chilies and ginger intertwines harmoniously with the freshness of herbs, creating a symphony of tastes that’s both invigorating and soothing. With a touch of cream to finish, this recipe delivers a heartwarming bowl of comfort, perfect for any occasion.

SERVES 4
PREP 12 MIN
PLUS 90 MIN MARINATING
COOK 40 MIN
FREEZE UP TO 2 MONTHS BEFORE CUMIN SEEDS ARE ADDED

INGREDIENTS:

For the Chicken:

• 2 garlic cloves, finely chopped
• 11⁄4in (3cm) piece of ginger, peeled and finely chopped
• 3⁄4 tsp garam masala
• Juice of 2 limes
• 3 tbsp Greek yogurt
• Salt to season
• 2 boneless chicken thighs, skinless
• 1 tbsp vegetable oil

For the Soup:

• 3 tbsp vegetable oil
• 1 onion, finely chopped
• 2 green chiles, seeded and finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp ground almonds
• 1 quart (1 liter) hot chicken stock
• 11⁄4in (3cm) piece of ginger, peeled
• 1lb 2oz (500g) baby spinach leaves
• Large handful of cilantro
• Handful of mint leaves
• 1 tsp sugar
• Salt and freshly ground black pepper
• 1 tsp roasted and ground cumin seeds, to garnish

INSTRUCTIONS:

For the Chicken:

1. In a bowl, mix garlic, ginger, garam masala, lime juice, Greek yogurt, and salt.
2. Add chicken to the mixture and coat it thoroughly. Let it marinate for 1–2 hours.
3. Heat vegetable oil in a pan. Drain excess yogurt from the chicken and cook each side for 5–7 minutes until cooked through. Allow to cool, then cut into small pieces. Pour any cooking juices over the chicken and set aside.

For the Soup:

1. Heat vegetable oil in a large saucepan over low heat. Add onions, green chiles, and garlic. Cover and cook for about 10 minutes, stirring occasionally.
2. Stir in ground almonds and cook for another minute.
3. Add chicken stock and ginger. Season well and simmer for 10 minutes.
4. Bring to a boil and add baby spinach. Once it wilts, add cilantro, mint, and sugar.
5. Turn off the heat, remove the ginger piece, and blend the soup until smooth.
6. Pour the blended soup into a clean pan. Add the cooked chicken pieces and reheat gently.
7. Adjust seasoning and serve hot, garnished with roasted ground cumin seeds.

This Spicy Chicken and Spinach Soup recipe is a beautiful balance of flavors, combining the piquancy of green chilies and ginger with the subtlety of herbs and tender spinach. A dollop of cream just before serving adds a luxurious touch. The recipe serves 4 and requires a preparation time of 12 minutes plus 90 minutes of marinating. The cooking time is approximately 40 minutes. This soup freezes well for up to 2 months, but remember to add the cumin seeds just before serving to preserve their aroma and crunch.