1poundboneless chicken,breast or thighs, your choice, sliced into short, thin strips
For the soup
3tablespoonsolive or coconut oil,divided usage
1carrot,peeled and chopped
2teaspoonscurry powder,mild or hot, your choice
1/2cupuncooked brown rice(quick cooking is fine)
1tart apple such as Granny Smith or Honeycrisp, peeled and cored
1can coconut milk,well shaken (about 14 oz)
salt and pepper to taste
Heat 1 tablespoon oil in a 4-5 qt stock pot or dutch oven over medium until shimmering.
Toss chicken pieces with the seasonings and flour and add to pot. Brown chicken on all sides — cooking through completely — and remove to a plate or bowl and set aside.
Add another 1 tablespoon oil to pot (still on medium heat). When melted and shimmering, add onions, celery and carrots. Saute until soft. Add garlic and saute, stirring until fragrant (just a minute or two).
Push the vegetables to one side, and add the remaining tablespoon of oil in the bare spot, heating briefly. Sprinkle the garam masala, curry powder, flour and a generous pinch of salt over the oil and stir to form a fragrant paste, then mix in with the vegetables, cooking briefly. Add a small amount of the chicken stock and stir to smooth out any clumps formed by the roux.
Pour the remaining chicken stock in the pot and turn heat to high. Bring the soup to a gentle boil, add the rice, and reduce heat back to medium-low. Partially cover the pot and to cook for 15 minutes. Grate the apple over the soup (to catch the juices) and stir in the reserved chicken. Cook for 5 minutes more. Taste and add salt as necessary.
Turn heat to low and add coconut milk, stirring to mix thoroughly. Heat for 5 minutes more, and do one final tasting, adding salt and pepper to suit.
Mulligatawny Soup was originally published on https://soupaddict.com/mulligatawny-reboot/