Mulligatawny Soup

Exquisitely flavorful MULLIGATAWNY SOUP is a melting pot of different spicy and rich taste profiles married in one fine dish. This Southern Indian dish radiates with vibrant colors matched with powerful ingredients balanced with the mildness of the stock. A one-pot chicken and rice soup that is definitely a gastronomical experience.

Course Soup

Cuisine Indian

Prep Time 5

Cook Time 30

Total Time 35

Servings - 6

Calories 551kcal

Author Imma

Ingredients

1 ½ pound (about 4-5) boneless, skinless chicken thighs, trimmed of visible fat
1 teaspoon (5g) salt
½ teaspoon (1g) ground black pepper
½ teaspoon (1.5g) cumin
½ teaspoon (2.5g) minced garlic
½ teaspoon (1g) curry powder

Mulligatawny Soup

1 tablespoon (14ml) olive or canola oil
2 tablespoons (28g) butter
1 large onion , chopped (about 2 cups)
2 bay leaves
2-3 teaspoons (10g-15g) minced garlic
1 tablespoon (6.39g) curry powder
½ teaspoon (1.5g) ground cumin
2 ribs celery , chopped (about 1 cup)
2 carrots , chopped (about 1 cup)
2 cups (480ml) chicken stock
1 cup (237ml) water
1 can coconut milk , (sub with 1¾ cup of homemade coconut milk)
⅓ cup (61.67g) uncooked basmati rice
1-2 apples , cored, peeled, and chopped
½ teaspoon (1g) cayenne pepper
juice from lime
salt and pepper to taste
chopped parsley or cilantro for garnish

Instructions

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

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition