Chicken Mulligatawny Soup Food

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CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.

Provided by Lux

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 59m

Yield 8

Number Of Ingredients 19

1 Granny Smith apple, finely chopped
1 small onion, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
1 jalapeno pepper, finely chopped, or more to taste
3 tablespoons minced ginger
2 tablespoons curry powder
3 cloves garlic, minced
½ teaspoon garam masala
½ teaspoon red pepper flakes
2 tablespoons olive oil
4 cups chicken broth
1 cup seeded and chopped tomatoes
2 skinless, boneless chicken breast halves
1 (14 ounce) can coconut milk
2 cups fresh spinach
¼ cup chopped cilantro, or to taste
3 cups cooked jasmine rice
1 lime, cut into wedges

Steps:

  • Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
  • Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
  • Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g

CHICKEN-LENTIL CURRY SOUP



Chicken-Lentil Curry Soup image

A food processor makes quick work of chopping ingredients for this red lentil soup that takes inspiration from the Anglo-Indian classic Mulligatawny. Apples add a touch of sweetness, chicken makes it extra-hearty, and coconut milk brings it all together.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions (white and light green parts only), chopped
1 jalapeno pepper, seeded and roughly chopped
2 1/4-inch-thick slices peeled ginger
1/2 cup cilantro, plus more for garnish
4 cloves garlic
3 cooking apples (such as McIntosh or Fuji), peeled, cored and roughly chopped
2 teaspoons curry powder
1 13.5-ounce can light coconut milk
Kosher salt
4 cups low-sodium chicken broth
1 cup red lentils, picked over and rinsed
1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
Freshly ground pepper

Steps:

  • Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
  • Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
  • Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.

BON APPETIT'S MULLIGATAWNY SOUP ( CHICKEN )



Bon Appetit's Mulligatawny Soup ( Chicken ) image

This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.

Provided by Betty E. Kohler

Categories     Whole Chicken

Time 40m

Yield 12 10 oz. servings

Number Of Ingredients 22

1 garlic clove, minced
1/4 teaspoon cumin seed, ground
6 whole cloves, finely crushed
1 tablespoon curry powder (or to taste)
1/4 teaspoon ginger, ground
cayenne pepper
1/4 cup unsalted butter (1/2 stick)
1 (4 -4 1/4 lb) roasting chickens, cut into serving pieces
chicken giblets, coarsely chopped
3 stalks celery, with leaves, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek, thinly sliced (white part only)
11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
salt & pepper, freshly ground
2/3 cup long grain rice
2 medium apples, peeled, cored and diced (tart)
1 cup plain yogurt
2 tablespoons fresh lemon juice (or to taste)
2/3 cup whipping cream, warmed
chopped fresh parsley, to garnish
lightly toasted sliced almonds, to garnish

Steps:

  • Combine garlic and spices.
  • Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
  • Add giblets and saute until cooked through.
  • Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
  • Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
  • Add to chicken.
  • Stir in remaining stock and season with salt and pepper.
  • Cover and simmer 30 minutes.
  • Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
  • When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
  • Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
  • Degrease soup if necessary.
  • Stir in lemon juice, then blend in cream.
  • Taste and adjust seasoning.
  • Pour into heated tureen and sprinkle with parsley and almonds.

Nutrition Facts : Calories 462.1, Fat 28, SaturatedFat 11.2, Cholesterol 108.8, Sodium 417.2, Carbohydrate 27.4, Fiber 2.4, Sugar 9.7, Protein 24.8

CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

Slip your spoon into this curry-scented chicken mulligatawny soup and prepare for a taste explosion. It's so EASY to make and is the ultimate one-bowl meal.

Provided by Elise Bauer

Categories     Soup     1-Pot     Comfort Food

Time 1h5m

Yield 6

Number Of Ingredients 16

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, chopped (about 2 cups)
2 ribs celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
2 bay leaves
4 teaspoons curry powder
1 1/4 pound (570 g) boneless, skinless chicken thighs, trimmed of visible fat
2 cups (475 ml) chicken stock
2 cups (475 ml) water
1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
1/4 cup uncooked basmati rice
2 tart apples, cored, peeled, and chopped (about 2 cups)
1/4 (60 ml) cup heavy whipping cream
1/4 cup (60 ml) plain yogurt, for garnish
1 tablespoon minced chives, for garnish

Steps:

  • Add the rice and apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

Nutrition Facts : Calories 368 kcal, Carbohydrate 24 g, Cholesterol 140 mg, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, Sodium 679 mg, Sugar 10 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MULLIGATAWNY SOUP



Mulligatawny soup image

Mulligatawny is a richly flavoured soup, spiced with curry powder and thickened with rice. Perfect for a cold day, serve with a dollop of tangy sour cream. This meal, if served as five portions, provides 245kcal, 5g protein, 36g carbohydrate (of which 12g sugars), 8g fat (of which 3.5g saturates), 5g fibre and 0.4g salt per portion.

Provided by The Hairy Bikers

Categories     Light meals & snacks

Yield Serves 4-5

Number Of Ingredients 17

25g/1oz butter
1 tbsp sunflower oil
1 large onion, finely chopped
2 garlic cloves, chopped
2 medium carrots, cut into 1.5cm/ ⅝in cubes
2 celery sticks, thinly sliced
1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes
1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes
1 tbsp medium curry powder
1 vegetable or chicken stock cube (low-salt is best)
1litre/1¾ pints boiling water
1 tbsp tomato purée
1 tbsp mango chutney
100g/3½oz basmati rice
100g/3½oz natural yoghurt or soured cream, to serve
fresh coriander or flat-leaf parsley, to garnish (optional)
salt and freshly ground black pepper

Steps:

  • Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
  • Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.
  • While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
  • When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
  • Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3-4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
  • Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.

Nutrition Facts : Calories 245kcal, Carbohydrate 36g, Fat 8g, Fiber 5g, Protein 5g, SaturatedFat 3.5g, Sugar 12g

MULLIGATAWNY SOUP ( CHICKEN )



Mulligatawny Soup ( Chicken ) image

I am not sure if I should list this under Indian, or English foods since it was a creation by English folks who found themselves in India. I found this in one of my cookbooks. Since I make my meal plans off of RecipeZaar exclusively I have not been using the cookbook. I figured I would put a few here so I can use them. The cookbook is "Red Hot" the ingredients list and directions have been slightly altered. This book was written in the UK I changed things a little to be clearer to me and other US readers. If you would like different measurements let me know, the book has things in metric and imperial measures also.

Provided by Teddys Mommy

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 1/2 lbs chicken pieces, skin on
1 onion, chopped
1 carrot, chopped
1 small turnip, chopped
1 tablespoon curry powder, to taste
4 whole cloves
6 black peppercorns, lightly crushed
1/4 cup lentils
3 1/4 cups chicken stock
1/4 cup golden raisin
salt & fresh ground pepper, to taste

Steps:

  • Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
  • Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
  • Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
  • Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
  • The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.

MULLIGATAWNY SOUP



Mulligatawny soup image

Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt

Provided by Esther Clark

Categories     Lunch, Supper

Time 1h5m

Number Of Ingredients 19

20g butter
2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 garlic cloves, chopped
1 thumb-sized piece ginger, peeled and grated
1 eating apple, cored and chopped
1½-2 tbsp medium curry powder
1 tsp ground cumin
¼ tsp sweet smoked paprika
1.2l hot chicken stock
1 tbsp tomato purée
100g basmati rice
1 tbsp mango chutney
½ lemon, juiced
½ small bunch of coriander, shredded
yogurt, to serve

Steps:

  • Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
  • Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium

CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

This is a hearty, somewhat spicy soup. We like it a lot and I am writing it down after receiving a copy from my friend. Soup can be frozen before adding coconut milk, lemon juice and coriander.

Provided by Hannelu

Categories     Chicken Breast

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
300 g chopped onions
400 g chopped potatoes
3 crushed garlic cloves
1 cup red lentil, rinsed
2 teaspoons grated fresh ginger
2 tablespoons lemon juice
2 teaspoons green curry paste (adjust to suit)
1 large carrot, chopped
2 cups coconut milk
1 cinnamon stick
1 1/2 liters chicken stock
340 g chopped chicken breasts (2)
2 tablespoons chopped fresh coriander leaves

Steps:

  • Heat oil in large pan and add onions, garlic, ginger and green curry paste.
  • Cook stirring until onion is soft.
  • Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
  • Simmer, covered about 30 mins or until potatoes are tender.
  • Discard cinnamon quill.
  • Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
  • Process 1/2 the lentil mixture until smooth,.
  • return to pan with remaining lentil mixture and chicken.
  • Simmer uncovered until chicken is tender.
  • Vitamize the soup - but not to smooth.
  • Finally before serving add coconut milk, coriander and lemon juice.

MULLIGATAWNY



Mulligatawny image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 16m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons butter
1 boneless, skinless chicken breast, cut into small bite-size pieces
3 cloves garlic, finely minced
1 medium onion, diced
1/4 cup all-purpose flour
1 heaping tablespoon curry powder
4 cups low-sodium chicken broth
2 cups half-and-half (can also use milk or coconut milk)
1 heaping tablespoon brown sugar, or to taste
Kosher salt and freshly ground black pepper
1 Granny Smith apple

Steps:

  • Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
  • Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!

SPICY MULLIGATAWNY SOUP ( CHICKEN )



Spicy Mulligatawny Soup ( Chicken ) image

This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!

Provided by Engrossed

Categories     Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/2 lb boneless skinless chicken breast, chopped
1 cup gala apples, chopped
3/4 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tablespoons flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (14 1/2 ounce) cans fat free chicken broth
1/3 cup mango chutney
1/4 cup tomato paste
chopped fresh parsley or cilantro, to serve

Steps:

  • Chop chicken into small cubes.
  • Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
  • Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
  • Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
  • Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
  • Add chicken and cook for 2 minutes until it's heated through.
  • Sprinkle with parsley or cilantro to serve.

Nutrition Facts : Calories 352.1, Fat 11.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 2410.9, Carbohydrate 34, Fiber 7, Sugar 15.9, Protein 30.6

CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

Provided by A Family Feast

Categories     soup

Time 1h30m

Number Of Ingredients 18

2 tablespoons extra virgin olive oil, divided
1 ½ pounds chicken thighs, trimmed and cut into bit sized pieces
7 tablespoons butter
1 cup onion, diced
2 cups celery, diced
3 cups carrots, cut into bite-sized pieces
1 tablespoon fresh garlic, minced
3 tablespoons all-purpose flour
1 tablespoon mild curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon dry thyme
½ teaspoon white pepper
1 teaspoon kosher salt (adjust amount depending on how salty your chicken stock is)
2 quarts chicken stock, homemade if possible
1 cup dry basmati or white rice
Two large Granny Smith apples, cored, peeled and cut into bite sized pieces
1 cup heavy cream

Steps:

  • In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
  • Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
  • Cook for four minutes then add garlic and cook for one more minute.
  • Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
  • Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
  • Bring to a boil, lower heat to low, cover and cook 15 minutes.
  • Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
  • Stir in cream and remove from heat and serve.

Nutrition Facts : ServingSize 1 bowl, Calories 358 calories, Sugar 10 g, Sodium 578.1 mg, Fat 18.9 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 35.3 g, Fiber 3.3 g, Protein 12.2 g, Cholesterol 61.7 mg

MULLIGATAWNY SOUP



Mulligatawny Soup image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter
3 tablespoons all-purpose flour
4 teaspoons curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1 cup cooked white rice
1 cup cooked diced chicken
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup cream, hot

Steps:

  • In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

MULLIGATAWNY SOUP



Mulligatawny Soup image

A quick and easy spicy soup that can served as a main meal

Provided by maserati4200

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Boil the water, add the stock cubes and, once the stock cubes have dissolved, add the rest of the basic ingredients. Cover the pan and bring back to the boil, then simmer for 10 minutes with the pan still covered. Add the fried onions, chutney and salt and pepper. Continue to simmer for another 5 minutes (pan still covered). Leave to cool for a while and then blend the soup in order to incorporate the onions fully.
  • Adjust the seasoning if required, e.g. spices, lime, chutney, salt & pepper. If you prefer a thicker consistency, simmer the soup until it reduces as required. Serve the soup and add the bacon bits and the chopped cucumber and tomatoes into each bowl, garnish with some fresh coriander. Alternatively, serve the flavourings in separate bowls so that each person can add what they like.
  • If you'd like a more substantial meal you use additional flavouring ingredients, e.g. quartered hard-boiled eggs, boiled rice, prawns, chopped spring onions, sliced chillies etc.

CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

This soup has an unusual combination of flavors. It's delicious and different. The recipe came from a American Cancer Society, Michigan Division, cookbook.

Provided by Barb Witherspoon

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

4 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1/2 cup rice
2 cloves
3/4 cup celery, chopped
3/4 cup green apple, chopped
3/4 cup onion, chopped
1/2 cup green pepper, chopped
2 tablespoons butter or 2 tablespoons margarine
1/4 cup flour
1 1/2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 cups milk
4 ounces chicken, cooked and cubed

Steps:

  • Bring chicken broth to a boil Add tomatoes, rice, cloves, celery, apples, onion, and green pepper Simmer 30 minutes In separate pan, cook butter and flour for 10 minutes, stirring constantly.
  • Do not allow to burn.
  • To butter mixture add curry powder, salt, ground pepper, and milk Stir until smooth and add to soup Stir in cooked chicken.

Nutrition Facts : Calories 216.3, Fat 8.9, SaturatedFat 4.3, Cholesterol 26.8, Sodium 1212.8, Carbohydrate 22.5, Fiber 1.9, Sugar 4.3, Protein 11.4

MULLIGATAWNY SOUP



Mulligatawny Soup image

This soup is a British-Indian cuisine hybrid, the result of colonizers' encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. "Milagu tannir," which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook "Classic Indian Cooking," the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. "The present version bears no resemblance whatever to the traditional rasam," she said, adding, "Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it." This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish's British influence.

Provided by Sarah DiGregorio

Time 50m

Yield 6 servings

Number Of Ingredients 20

1/4 cup vegetable oil
1 red or yellow onion, minced
Salt
8 garlic cloves, smashed and chopped
2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup masoor dal (split red lentils)
6 cups chicken broth or stock
1 (14-ounce) can coconut milk
Juice of 1 lime (about 1½ tablespoons)

Steps:

  • Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
  • Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
  • Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
  • Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.

MULLIGATAWNY SOUP



Mulligatawny Soup image

Try our Mulligatawny Soup for a dish that will spice up your day! Mulligatawny Soup has roots in Indian cuisine, so prepare yourself for one tasty soup.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 13

1 Tbsp. oil
2 large onions, chopped
2 cloves garlic, minced
1 Tbsp. curry powder
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. ground turmeric
2 pkg. (9 oz. each) frozen lentils, rinsed
4 cups fat-free reduced-sodium chicken broth
1 Tbsp. HEINZ Apple Cider Vinegar
1 cup chopped cooked boneless skinless chicken breasts
1 cup coconut milk
2 Granny Smith apples, chopped
8 dashes LEA & PERRINS Worcestershire Sauce

Steps:

  • Heat oil in 4-qt. Dutch oven on medium-high heat. Add onions and garlic; cook 3 to 4 min. or until golden brown, stirring occasionally. Add curry powder, pepper and turmeric. Stir in lentils until coated. Add broth and vinegar; bring to boil.
  • Simmer on medium-low heat 10 to 15 min or until lentils are tender. Stir in chicken, coconut milk and apples.
  • Top each serving with a dash of Worcestershire sauce.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 12 g

More about "chicken mulligatawny soup food"

MULLIGATAWNY SOUP WITH CHICKEN RECIPE - FOOD AND WINE
mulligatawny-soup-with-chicken-recipe-food-and-wine image
In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring …
From foodandwine.com
3/5
Servings 4
  • In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more.
  • Add the split peas, water, salt, and chicken breasts to the pot. Simmer, partially covered, until the chicken is just done, about 10 minutes. Remove the chicken breasts with a slotted spoon.
  • Continue simmering the soup, partially covered, stirring occasionally, until the split peas are tender, about 20 minutes. Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves, if using.


CHICKEN MULLIGATAWNY SOUP RECIPE (+VIDEO) | MASALAHERB.COM
chicken-mulligatawny-soup-recipe-video-masalaherbcom image
Pour in the water and chicken stock and mix well. Add the apple to the soup with the bay leave, lentils and rice. Mix the whole content well and …
From masalaherb.com
5/5 (29)
Total Time 1 hr
Category Soup
Calories 314 per serving
  • Heat up a large soup pot with olive oil and sautee your onion, green chili pepper, celery and carrot.
  • Reduce the heat and add in the ginger garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.


CHICKEN MULLIGATAWNY SOUP - CHATELAINE
chicken-mulligatawny-soup-chatelaine image
Garnish mulligatawny with grated apple, cilantro and a squeeze of lime. Soup will keep well, refrigerated, up to 2 days, or up to 1 month in freezer. …
From chatelaine.com
3/5 (300)
Estimated Reading Time 50 secs
Servings 4
Calories 353 per serving


CHICKEN MULLIGATAWNY SOUP RECIPE - FOOD REPUBLIC
chicken-mulligatawny-soup-recipe-food-republic image
Chicken Mulligatawny Soup Recipe Classic Indian flavors make a hearty chicken soup. Food Republic October 10, 2011. Yum. Photo: Richard …
From foodrepublic.com
Servings 6
Estimated Reading Time 1 min


MULLIGATAWNY SOUP RECIPE - NDTV FOOD
mulligatawny-soup-recipe-ndtv-food image
Mulligatawny Soup Recipe - About Mulligatawny Soup Recipe | Soup Recipe: A rich, flavoured soup filled with spices, Mulligatawny Soup has …
From food.ndtv.com
5/5 (3)
Category Continental
Servings 2
Total Time 55 mins


INDIAN SOUP MULLIGATAWNY, MULLIGATAWNY SOUP RECIPE | V
Indian Soup Mulligatawny Recipe, Sabji, How To Make Indian Soup Mulligatawny Recipe This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny …
From vahrehvah.com
3.4/5 (168)
Total Time 25 mins
Servings 4
Calories 346 per serving
  • Heat butter in a pan and add peppercorns, chopped ginger, garlic, chopped onions, curry leaves, carrot, green apple, turmeric powder.
  • Add chicken stock, add boiled lentils (chanadal and tour dal)and add garam masala, salt, cook for 5minutes after that put it in the blender and make a nice puree and then put it on the flame and bring a boil.
  • Take chicken dumpling in a plate and pour the soup on the plate, garnish with boiled rice, fried onions and coriander leaves.


CHICKEN MULLIGATAWNY SOUP RECIPE - EATINGWELL
Step 3. In a resealable plastic bag, place chicken pieces, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator …
From eatingwell.com
Category Healthy Chicken Soup Recipes
Calories 166 per serving
Total Time 5 hrs 35 mins
  • In a 4- to 5-quart slow cooker, place celery, carrots, apple, onion, and garlic (see Tip). Stir in 1 1/2 teaspoons curry powder, the ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper. Pour broth and the water over all in cooker.
  • In a resealable plastic bag, place chicken pieces, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed.
  • In a large skillet, brown coated chicken in hot olive oil over medium heat, stirring often. Add three to four ladles of the cooking liquid from the slow cooker to the skillet; stir until thickened and gravylike, scraping bottom of skillet to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on low-heat setting. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.


GLORIOUS CHICKEN MULLIGATAWNY SOUP - MYINDIANSTOVE
Throw in some other vegetables to make chicken mulligatawny soup even more nutritious, and go vegetarian or vegan if that is how you roll. This soup makes a meal with …
From myindianstove.com
4/5 (1)
Total Time 50 mins
Category Main Course
Calories 341 per serving
  • Thoroughly rinse your lentils and add to a 6-quart pot add the lentils, stock, and turmeric. You need a fairly large pot to prevent the lentils from boiling over. Bring the lentils to a boil, cover, and reduce the heat to low, or to the point where you get a gentle simmer. Cook for 10 minutes stirring occasionally.
  • Stir in the potato and carrots (if using), cover and cook for another 15 to 20 minutes until the vegetables are cooked through. This soup is often served smooth and creamy. I prefer texture and heft, but if you want a more elegant dish, allow the soup to cool a bit. Then puree in batches, being careful not to burn yourself.
  • While the lentils are cooking, prepare the spice mix and chicken. Trim and cut the chicken into small bite-sized pieces, about 1/3 to 1/2-inch cubes, and mix the spices together. In a frying pan over medium heat add the oil. When the oil is hot add the garlic ginger paste and stir continuously for a minute or 2 until it no longer smells raw.


HOW TO MAKE MULLIGATAWNY SOUP WITH CHICKEN, APPLE & RICE
Mulligatawny is a thick soup whose star ingredients are chicken, apple, rice and curry powder. The vivid golden colour of this soup comes from curry powder and turmeric. …
From gettystewart.com
5/5 (3)
Total Time 1 hr 15 mins
Category Main Course
Calories 355 per serving
  • In large saucepan, heat oil and brown chicken on outside, inside will be cooked later. Remove chicken and set aside.


MULLIGATAWNY SOUP - SOUPADDICT
A soup with a sketchy and largely unconfirmed history, mulligatawny is pure comfort food, full of flavor, both exotic and familiar at the same time. Literally “pepper water,” …
From soupaddict.com
Ratings 16
Calories 362 per serving
Category Soup
  • 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 shimmering, add onions, celery and carrots. Saute until soft. Add garlic and saute, stirring until fragrant (just a minute or so).
  • 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 to bloom the spices. Add a small amount of the chicken stock and stir to smooth out any lumps formed by the roux.


CHICKEN MULLIGATAWNY SOUP | CHICKEN.CA
Chicken Mulligatawny Soup. Developed for CFC by Nancy Guppy, RD, MHSc. Soups & Stews; Slow Cooker; Gluten Free; Healthy Choices; Print Recipe Print. Hearty mulligatawny is a great soup to make when you’re looking to use up vegetables on hand. The interplay of spices and vegetables is perfect for any autumn evening. Contains only 6 g of fat …
From chicken.ca
Servings 12
Calories 250 per serving


CHICKEN MULLIGATAWNY SOUP – KAREN MANGUM NUTRITION
Chicken Mulligatawny Soup; 1 Tbsp olive oil 1/2 medium onion, chopped 1 cup chopped carrots, about 3 large carrots, peeled 1 cup chopped celery, about 3 stalks 1 cup diced sweet potato, about 1 small, peeled 1/2 Granny Smith or other tart apple, cored, peeled and chopped 3 garlic cloves, minced 1-inch piece fresh ginger, minced 1 (15-ounce) can peeled, …
From karenmangum.com
Servings 6-8
Total Time 50 mins


CHICKEN MULLIGATAWNY SOUP - SIMPLY SPLENDID FOOD
Melt butter in a large pot or Dutch oven over medium-high heat. 2. Add the onion, carrot, celery and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened. 3. Add the garlic, ginger, apples, chicken and diced tomatoes to the pot.
From simplysplendidfood.com
Estimated Reading Time 2 mins


MULLIGATAWNY SOUP, MAGIC WITH LEFTOVERS - FOOD GYPSY ...
Mildly spicy, deeply flavourful, creamy, this version is loaded with chicken and the sweetness of apples, Mulligatawny is an incredible simple soup. @thefoodgypsy. Mulligatawny Soup, magic with leftovers! ️ #cookingtutorial #soupseason #easyrecipe #mulligatawny #leftoverschallenge ♬ Indian dance music(956065) – Urota. Cooked rice Vs. Raw Rice
From foodgypsy.ca
Cuisine Siri Lankan
Category Soups
Servings 6
Total Time 50 mins


CHICKEN MULLIGATAWNY SOUP RECIPE - NDTV FOOD
Chicken Mulligatawny Soup Recipe, Learn how to make Chicken Mulligatawny Soup (absolutely delicious recipe of Chicken Mulligatawny Soup ingredients and cooking method) Mulligatawny soup is an Anglo-Indian dish. Its name literally means pepper water. It typically uses meat, lentils or rice, turmeric and few other spices.. This Chicken Mulligatawny …
From food.ndtv.com
Servings 2
Total Time 1 hr 10 mins
Category Main


CHICKEN MULLIGATAWNY SOUP - VITALITY CONSULTANTS
Cover and simmer for 1 hour or until the chicken is cooked through. Remove the chicken and set aside until cool enough to handle. Remove the bones and shred the chicken. Return the meat to the pot. Add the cauliflower rice to the pot. Cover and simmer an additional 20 minutes. Stir in the coconut milk and cilantro.
From vitalityconsultantsllc.com
Servings 8
Category Main Course, Soup


MULLIGATAWNY SOUP RECIPE - OLIVEMAGAZINE
Method. Step 1. Heat the vegetable oil in a large lidded pan or casserole and cook the cumin and mustard seeds for a few minutes until they begin to pop, then add all of the grated veg, along with a large pinch of salt. Put on the lid and cook gently for 20 minutes, stirring regularly, until softened. Step 2.
From olivemagazine.com
Cuisine Indian
Total Time 1 hr
Category Healthy
Calories 391 per serving


HOW TO MAKE HOMEMADE CHICKEN MULLIGATAWNY SOUP? – FOOD & …
How To Make Homemade Chicken Mulligatawny Soup? Cook this pot with onion, celery, carrot, butter, and celery. Cooking 5 more minutes, add flour and curry powder. Bring chicken stock to a boil and mix well. Then simmer for about an hour or so. Cook with apple, rice, chicken, salt, pepper, and thyme along with rennice, chicken, salt, pepper, and ...
From smallscreennetwork.com


CHICKEN MULLIGATAWNY SOUP MEAL KIT DELIVERY | GOODFOOD
Make the soup. To the pot of reserved drippings, add a drizzle of olive oil, the remaining ghee and remaining spice blend. Heat on medium-high, stirring frequently, 30 seconds or until fragrant. Add the carrot, kohlrabi and red onion. Cook, stirring occasionally, 3 to 4 minutes, or until the veggies are tender. Season with S&P to taste.
From makegoodfood.ca


CHICKEN MULLIGATAWNY SOUP - DELICIOUS FOOD & RECIPES
Chicken Mulligatawny Soup. liicom June 25, 2021 Have you ever had mulligatawny? The best soup ever! It is basically a curry soup, most often made with chicken, vegetables, apples and rice. Not only is it absolutely delicious, but it’s the perfect example of how one culture acquires food from another and tailors it to its own taste. What is Mulligatawny …
From liicom.com


CHICKEN MULLIGATAWNY SOUP WITH APPLES RECIPES - FOOD NEWS
Add in the apple slices into the soup and stir in the cooked chicken. Cook for 5 - 10 minutes more. Taste and add salt as necessary. Turn heat to low and add coconut milk, stirring to mix thoroughly. Let heat through, and add in salt and pepper to taste. Add in the lime juice and serve with chopped cilantro if desired.
From foodnewsnews.com


MULLIGATAWNY SOUP | THE GALLOPING GOURMET | FOOD NETWORK
Mulligatawny Soup. This is a chicken based soup with many seasonings originating in the West Indies, but also an English favorite. Graham visits an …
From foodnetwork.com


CHICKEN MULLIGATAWNY SOUP NUTRITION FACTS - EAT THIS MUCH
Chicken Mulligatawny Soup SOUP - Chicken Mulligatawny, The Old Spaghetti Factory 255 grams 220 Calories 19 g 17 g 6 g 1.0 g 50 mg 8.0 g 920 mg 6 g 0 g grams grams Nutrition Facts
From eatthismuch.com


CHICKEN MULLIGATAWNY SOUP - HARALDONFOOD.COM
Chicken Mulligatawny Soup. Posted on January 10, 2019 February 2, 2019 by admin. This Mulligatawny soup is a traditional Indian curry soup. Mildly spicy, creamy, loaded with chicken and vegetables. Comforting and delicious. Ingredients. 2 tbsp olive oil 800 g chicken thigh filets 20 g ghee 1 large brown onion 2 sticks of celery 2 medium carrots 3 garlic …
From haraldonfood.com


CHICKEN MULLIGATAWNY SOUP MEAL KIT DELIVERY | GOODFOOD
Cook the rice. ‣ In a medium pot, heat half of the ghee and a drizzle of olive oil on medium-high until hot. ‣ Add the lime zest and a big pinch of the Mulligatawny spice blend. Cook, stirring frequently, for 1 minute or until fragrant. ‣ Add the rice, a big pinch of salt and one-and-a half cups of water (double the water for 4 servings).
From makegoodfood.ca


DIETCHEF - CHICKEN MULLIGATAWNY SOUP CALORIES, CARBS ...
About Food Exercise Apps Community Blog Premium. Dietchef Dietchef - Chicken Mulligatawny Soup. Serving Size : 300 g. 153 Cal. 65% 25g Carbs. 12% 2g Fat. 23% 9g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,847 cal. 153 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat …
From frontend.myfitnesspal.com


CHICKEN MULLIGATAWNY SOUP MEAL KIT DELIVERY | GOODFOOD
Chicken Mulligatawny Soup. with Spiced Basmati & Toasted Coconut. If you like Indian food, you’re going to love this soup that features an incredibly fragrant and flavourful blend of spices. Since we love to share all our cooking secrets, we’ll tell you what makes it so delicious; madras curry, ground cumin, garam masala, turmeric and a touch of cayenne pepper! Bon appétit! We …
From makegoodfood.ca


CHICKEN MULLIGATAWNY SOUP – SIMPLY SPLENDID FOOD
Food that people love and super healthy at the same time. Menu. Home; Appetizers; About; Recipes. Recipe Index; Single Servings; Health News; Food Buzz; Contact Us; Chicken Mulligatawny Soup. September 20, 2018 October 16, 2018. THE STORY BEHIND THE SOUP The origins of this Indian inspired soup comes from SRI LANKA (formerly …
From simplysplendidfood.com


CHICKEN MULLIGATAWNY SOUP MEAL KIT DELIVERY | GOODFOOD
Sear the chicken. In the reserved pot, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel and cut into bite-sized pieces; season with S&P. Add the chicken to the pot and cook, stirring occasionally, 4 to 5 minutes or until browned on all sides.Transfer to a bowl, leaving any brown bits (or fond) in the pot.
From makegoodfood.ca


MULLIGATAWNY SOUP WITH CHICKEN, SWEET POTATOES AND SPINACH ...
Mulligatawny Soup with Chicken, Sweet Potatoes and Spinach. The temperatures are dropping and the days are shortening. We need something to warm us from the inside out and nurture us. This Mulligatawny soup is the perfect comfort food: hearty, delicious and so good for you. It’s a whole meal in a bowl full of beneficial ingredients: BrothMasters Bone Broth; Immunity: boosts …
From brothmasters.com


HOW TO MAKE INDIAN CHICKEN CURRY SOUP? – FOOD & DRINK
How Do You Make Chicken Soup Step By Step? Increase the heat to a boil in a large stockpot along with the chicken and water; whisk in the sugar and salt; and cook for an additional 15 minutes. Stir the onions, celery, and garlic into the broth. Distribute the carrots and remove the breast. Return it to the freezer. Cook chicken for 8 minutes until it is cool. Remove wings and …
From smallscreennetwork.com


CHICKEN MULLIGATAWNY SOUP MEAL KIT DELIVERY | GOODFOOD
"If you like your winter food warm and hearty, you are going to love this rich and nourishing mulligatawny. Our take on this time-honoured East Indian soup is made using creamy coconut milk, loaded with seared chicken, carrots, onion and apple, and seasoned with a fragrant spice blend we’ve tailored specifically to this dish. Top it all with basmati rice and garnish with fresh …
From makegoodfood.ca


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