Mulligatawny 1
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Mulligatawny Soup

This classic spiced chicken soup is a winter favorite — so tasty, gently spiced and ultra comforting.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 365kcal
Author Karen Gibson

Ingredients

For the chicken

  • 1 pound boneless chicken, breast or thighs, your choice, sliced into short, thin strips
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon flour

For the soup

  • 3 tablespoons olive or coconut oil, divided usage
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon garam masala
  • 2 teaspoons curry powder, mild or hot, your choice
  • 1 tablespoon flour
  • 1 quart chicken stock
  • 1/2 cup uncooked brown rice (quick cooking is fine)
  • 1 tart apple such as Granny Smith or Honeycrisp, peeled and cored
  • 1 can coconut milk, well shaken (about 14 oz)
  • salt and pepper to taste

Instructions

  • 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.

Nutrition

Calories: 365kcal