Chicken thighs, boneless, skinless
(cut into pieces)
4 cup cubes
1 1/2 cup
(or bok choy, tatsoi)
Combine turmeric, coriander, cumin, garam masala, 1 tsp salt, and grated ginger in a small bowl. Set aside.
Sprinkle the remaining ½ teaspoon of salt over the chopped chicken pieces and toss to coat. Heat 1 tablespoon of coconut oil or ghee in a large pot over medium high heat and saute chicken until no longer pink on the inside- about 10 minutes. Then sprinkle on half of the spice mixture and cook another minute, until fragrant. Remove chicken from pot and set aside.
In the same pot, heat the remaining tablespoon of coconut oil or ghee over medium heat. Saute chopped onion until translucent. Add the remaining spices and cook another minute until spices are fragrant. Throw in pumpkin and carrots and toss to coat. Then pour in broth and coconut milk. Bring to boil, then turn down heat and allow to simmer until pumpkin is fork tender but not mushy - about 18-20 minutes.
Add chopped greens and cooked chicken and cook another 2-3 minutes- until greens are wilted. Add additional broth if you want it to be more soupy. Turn off heat and add lemon juice. Adjust for salt, pepper, and lemon to taste.