Mulligatawny recipeThis article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe introMulligatawny is a flavorful and aromatic soup that originated in India but gained popularity worldwide. This recipe combines a perfect blend of Indian spices, lentils, vegetables, and tender chicken to create a hearty and satisfying dish. The soup is known for its rich and complex flavors, with hints of curry, cumin, and ginger. It is a perfect choice for those seeking a comforting and nourishing meal.
Keywords: Mulligatawny, recipe, Indian spices, soup, chicken.
Mulligatawny recipe details
|curry powder, mild or as strong as you wish
|butter or ghee
|roasting chicken, cut into serving portions
|celery, finely sliced
|leek, white portion only, finely sliced
|salt and fresh ground pepper, to taste
|long grain rice
|dessert apples, peeled, cored and diced
|fresh lemon juice
|double or whipping cream, lightly warmed
InstructionsCombine garlic and spices. Melt butter in a heavy frying pan over a medium-high heat. Add the chicken pieces and sauté until lightly browned all over. Transfer the chicken to a casserole dish and set aside.
Drain most of the fat and oil from the pan, leaving about 1 tbsp. Add the celery, onion, carrot, leek and spice mixture and blend well. Cook until the spices are aromatic. Add about 150-200ml of stock and cook over a low heat, stirring repeatedly until the vegetables are tender. Add contents to casserole dish over the chicken.
Add the remaining stock to the casserole dish and season well. Cover and simmer for 30 minutes.
Remove the chicken with a slotted spoon and set aside. Add the rice to the casserole and continue cooking for another 15 minutes.
When the chicken is cool enough to handle, cut into bite-sized pieces, discarding skin and bones. Return the chicken to the casserole. Add the apples and blend in with the yoghurt. Simmer for another 10 minutes.
Stir in the lemon juice and then the cream. Check and adjust seasoning and serve hot in a soup bowl.
About the recipe:
Mulligatawny is often regarded as a soup, it is more a stew, one that derives in name and ingredients from the Indian Raj and Scottish soldiers attached to Indian regiments.
ca. 1 hr 30 min
Grade of difficulty:
Calories per portion:
Share this content!
As seen in:
Reference: Mulligatawny recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 37 times, 1 visit(s) today