Dried apricots brighten up this creamy curry dish.
Directions
- Step 1Cook noodles according to package directions.
- Step 2Meanwhile, season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, onion, and garlic. Cook, stirring occasionally, until browned, 7 to 9 minutes. Stir in curry powder, chili powder, and cinnamon. Cook, stirring constantly, until fragrant, 1 minute. Add chicken stock, chickpeas, and apricots; bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, 20 minutes. Add butternut squash and cook until tender and soup has thickened slightly, 8 to 10 minutes.
- Step 3Add coconut milk and cook until warm, 2 to 3 minutes. Remove from heat and stir in lime juice and scallions. Season with salt and pepper.
- Step 4Divide noodles among serving bowls and top with soup. Garnish with cilantro.