MULLIGATAWNY SOUP
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
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
MULLIGATAWNY
Provided by Ree Drummond : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 11
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!
CHEF JOHN'S MULLIGATAWNY SOUP
I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan.
Provided by Chef John
Categories Chicken Soup
Time 1h40m
Yield 6
Number Of Ingredients 29
Steps:
- Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
- While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
- Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
- While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes. Stir in tomato paste and continue to cook for 3 minutes more. Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
- Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
- Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
- Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 28.6 g, Cholesterol 53.6 mg, Fat 9.2 g, Fiber 5.7 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 1590.5 mg
CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"
The best chicken soup I've ever eaten. This came from "The Frugal Gourmet On Our Immigrant Ancestors" by way of a friend of mine. It's easy to make, although you need to make sure you have all of the spices, and at least for me, they aren't the most common of spices. Having said that, you won't have any problem finding them in the local Safeway.
Provided by VideoJeff
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
- Remove, cool, debone, and chop the meat and skin coarsely.
- Save the stock in the pot.
- Set the meat aside.
- Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
- Saute just until the onion is tender.
- Add this to the pot of reserved stock.
- Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
- Cover and simmer for 30 minutes.
- Add the deboned chicken.
- Simmer for 5 minutes.
- Garnish with the fresh coriander and black pepper.
- I like lots of black pepper in this dish!
MULLIGATAWNY SOUP ( CHICKEN )
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
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.
CHICKEN MULLIGATAWNY SOUP
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
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 STEW ( CHICKEN )
Make and share this Mulligatawny Stew ( Chicken ) recipe from Food.com.
Provided by Terri F.
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan.
- Bring to boil, then reduce heat.
- Cover, and simmer 15 minutes, stirring often.
- Stir in chicken and heat through.
- Serve with rice.
Nutrition Facts : Calories 233.1, Fat 1.8, SaturatedFat 0.5, Sodium 648.5, Carbohydrate 45.3, Fiber 2.8, Sugar 6.1, Protein 8.2
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