Mulligatawny Soup

How to make a Mulligatawny Soup.

Ingredients: Serves 4-6

  • 1 ½ lbs boneless, skinless chicken thighs, trimmed of visible fat
  • ½ teaspoon ground black pepper
  • ½ teaspoon cumin
  • ½ teaspoon minced garlic
  • ½ teaspoon curry powder
  • 1 teaspoon salt

For the Soup:

  • 1 tablespoon olive or canola oil 
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 bay leaves 
  • 3 teaspoons minced garlic  
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 2 cups (480ml) chicken stock 
  • 1 cup (237ml) water
  • 1 can coconut milk
  • ⅓ cup uncooked basmati rice 
  • 2 apples, cored, peeled and chopped 
  • ½ teaspoon cayenne pepper
  • juice from lime
  • salt, to taste 
  • pepper, to taste 
  • chopped parsley or cilantro for garnish  

Instructions:

  1. Pat dry the chicken thighs with a paper towel.
  2. Take out the excess fat from chicken.
  3. Slice chicken into strips.
  4. Season with salt and pepper to taste.
  5. Add cumin, garlic and curry powder.
  6. Thoroughly mix and set aside until ready to use.  
  7. Place a 12 inch non-stick cast iron or skillet over medium-high heat and add oil.
  8. When oil sizzles, add the chicken to the pan in a single layer and brown both sides for about 3-4 minutes per side.
  9. You can do this in batches to avoid overcrowding the pan.
  10. Remove the chicken from the skillet and set aside. 
  11. Add butter or oil, as soon as butter melts add onions, bay leaves, garlic, curry and cumin spice.
  12. Sauté for 3 minutes.  
  13. Add the celery and carrots and continue cooking for 2 more minutes.
  14. Stir in the chicken stock or water and cook for about 1 minute. 
  15. Return the chicken back to the pot together with the coconut milk, rice and apples.  
  16. Bring the pot of soup to a boil.
  17. Reduce the heat to medium-low.
  18. Partially cover the pot and cook for 15 minutes or until the rice is tender. 
  19. Season with cayenne pepper.
  20. Then add the lime juice.  
  21. Adjust the salt and pepper to taste.
  22. Garnish with parsley or cilantro.
  23. Serve and enjoy!
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