Mulligatawny Soup
Mulligatawny Soup is a heartwarming dish that combines tender chicken with a medley of spices and creamy coconut milk, creating a deliciously aromatic experience perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Indian
Ingredients
Scale
- 1 pound boneless chicken (sliced)
- 3 tablespoons olive oil
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- 1 carrot (chopped)
- 2 cloves garlic (minced)
- 1 quart chicken broth
- 1/2 cup uncooked white rice
- 14 ounces coconut milk
- 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
- 1 sweet-tart apple (peeled)
Instructions
- Heat 1 tablespoon of oil in a stock pot over medium heat. Season the chicken with flour and spices, then brown in the pot. Set aside.
- In the same pot, add remaining oil and sauté chopped onion, celery, carrot, and garlic until soft.
- Push vegetables aside; bloom garam masala and curry powder in the oil briefly.
- Pour in chicken broth while stirring to remove lumps. Bring to a boil and add rice; reduce heat to simmer.
- After 15 minutes, grate apple into the soup and return the chicken to the pot. Cook for another 5 minutes.
- Stir in coconut milk before tasting for seasoning adjustments.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Find it online: https://cookingwithmia.com/mulligatawny-soup/