Mulligatawny Chicken Soup Food

THE BEST MULLIGATAWNY SOUP RECIPE

Steps:

• Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
• Add the flour and the curry, and cook over medium heat for 5 more minutes.
• Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
• Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
• When serving, add heated cream (optionally) and chopped fresh parsley.

CHICKEN MULLIGATAWNY SOUP

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.

CHEF JOHN'S MULLIGATAWNY SOUP

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.

BON APPETIT'S MULLIGATAWNY SOUP ( CHICKEN )

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.

MULLIGATAWNY

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!

MULLIGATAWNY SOUP

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

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
• Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
• When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
• Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.

MULLIGATAWNY SOUP

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.

MULLIGATAWNY

Steps:

• Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
• Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
• Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
• Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.

MULLIGATAWNY SOUP

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 ( CHICKEN )

Steps:

• Place chicken breasts in a large saucepan or soup pot and add water to cover.
• Add the curry, onion, garlic and parsley.
• Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes.
• Remove the chicken from the stock and set aside to cool.
• Add enough water to the stock to make 6 cups. Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple. Simmer gently.
• When the chicken is cool enough to handle, dice it and add to the pot. Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes).
• Stir in the yogurt. Taste and adjust seasonings.
• Serve at once.

CHICKEN MULLIGATAWNY SOUP

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.

MULLIGATAWNY CHICKEN SOUP

Steps:

• Combine garlic and spices.
• melt butter in large skillet over medium- high heat. Add chicken and sauté until lightly browned on all sides.
• Add giblets and sauté 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 as cook over low eat, stirring constantly, until vegetable 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 coconut milk.
• taste and adjust seasoning.
• Pour into heated tureen and sprinkle with parsley and almonds.

SPICY MULLIGATAWNY SOUP ( CHICKEN )

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.