Mulligatawny recipe

Mulligatawny recipe

This 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 this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Mulligatawny 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

Mulligatawny recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

2 clove(s)	garlic, minced
¼ tsp	ground cumin
½ tsp	ground cloves
1 tbsp	curry powder, mild or as strong as you wish
¼ tsp	ground ginger
50 g	butter or ghee
1	roasting chicken, cut into serving portions
3 stick(s)	celery, finely sliced
2 large	onions, chopped
2 large	carrots, diced
1 large	leek, white portion only, finely sliced
2.4 liter(s)	chicken stock
	salt and fresh ground pepper, to taste
200 g	long grain rice
2 medium	dessert apples, peeled, cored and diced
250 ml	plain yogurt
2 tbsp	fresh lemon juice
150 ml	double or whipping cream, lightly warmed

Instructions

Combine 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.

Preparation time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a