Serves 4

I have been craving Indian food all week, so last night a played around with a Tikka masala recipe and of course I had to turn it into a soup!

It’s hearty, like a stew, so it's also great served over basmati rice or couscous!

1 1/2 lb boneless, skinless chicken thighs, rough chopped
2 cups greek yogurt
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon urfa pepper or chili pepper flakes
1 teaspoon garam masala

2 tablespoons olive oil
1 sweet yellow onion, chopped
4 cloves garlic, minced
1 large finger ginger, peeled and minced

16 ounces crushed tomatoes
3 cups Yukon gold potatoes, chopped
2 cups carrots, peeled and chopped
16 ounces coconut milk
32 ounces chicken broth
fresh cilantro

Marinate chicken with yogurt, coriander, cumin, chili, garam masala, salt and pepper for at least an hour.

While the chicken is marinating, heat heavy bottom soup pot to medium heat. Add 2 tablespoons olive oil and saute onion, ginger and garlic on low until softened.

Remove chicken from yogurt, shaking off excess marinade and cook chicken pieces in a single layer 4-5 minutes per side. Add the tomatoes, potatoes, carrots, chicken broth, coconut and any remaining yogurt. Simmer slowly for 45 minutes.

Garnish with fresh parsley