Shorba-ye Kari-ye Morgh ba Narghil (شوربا کاری مرغ با نارگیل) — Persian Coconut Chicken Curry Soup

• 450 gChicken breast, boneless skinless (cut into 2 cm cubes)
• 6 gFine sea salt (divided)
• 1 gGround black pepper (about 1/2 tsp)
• 30 mlVegetable oil (2 tbsp)
• 200 gYellow onion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 15 gFresh ginger (finely grated)
• 8 gCurry powder (about 2 tsp)
• 3 gGround cumin (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• 0.5 gCayenne pepper (about 1/4 tsp; adjust to taste)
• 20 gTomato paste (1 tbsp, for depth and color)
• 220 gCarrots (sliced 5 mm thick (about 2 medium))
• 120 gCelery (sliced (about 2 stalks))
• 150 gRed bell pepper (cut into 2 cm pieces)
• 720 mlChicken stock, low-sodium (3 cups)
• 400 mlCoconut milk, full-fat (unsweetened) (1 can)
• 30 mlLime juice (2 tbsp, plus more to taste)
• 8 gBrown sugar (2 tsp, balances heat and coconut richness)
• 60 gBaby spinach (about 2 packed cups)
• 15 gFresh cilantro (roughly chopped, for serving)
• 20 gToasted coconut flakes (optional garnish)

Instructions

1. 1

   Season the chicken with 3 g salt and the black pepper. Heat a heavy pot over medium-high for 2 minutes, then add the vegetable oil. Add chicken in a single layer and sear 2–3 minutes per side until lightly golden (it will not be fully cooked). Transfer to a plate.

2. 2

   Reduce heat to medium. Add the onion and cook 6–8 minutes, stirring often, until soft and lightly golden. Add garlic and ginger and cook 60 seconds until fragrant. Stir in curry powder, cumin, turmeric, and cayenne; cook 45–60 seconds to bloom the spices without scorching.

3. 3

   Stir in tomato paste and cook 1 minute to remove raw taste. Add carrots, celery, and bell pepper; cook 3 minutes, coating vegetables in the spiced onion base. Pour in chicken stock, scraping the bottom to dissolve browned bits, then bring to a gentle boil over medium-high (about 4–6 minutes).

4. 4

   Lower to a steady simmer (small bubbles). Return the seared chicken and any juices to the pot. Simmer uncovered for 12–15 minutes, stirring occasionally, until carrots are tender and chicken reaches 74°C/165°F. Skim any foam if needed for a cleaner, silkier broth.

5. 5

   Stir in coconut milk, remaining 3 g salt, brown sugar, and lime juice. Keep at a low simmer (do not hard-boil) for 5 minutes to prevent coconut milk from splitting. Add spinach and cook 1–2 minutes just until wilted. Taste and adjust with extra lime or salt.

6. 6

   Rest the soup off heat for 5 minutes to let flavors round out. Ladle into warm bowls and top with chopped cilantro; add toasted coconut flakes if using. Serve immediately while the broth is glossy and aromatic, with rice or flatbread to soak up the curry-coconut base.