SPICY MULLIGATAWNY SOUP ( CHICKEN )
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
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
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!
MULLIGATAWNY
A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.
Provided by Brian Genest
Time 2h45m
Yield 10
Number Of Ingredients 27
Steps:
- Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
- Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
- Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
- Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
- Spoon cooked rice into bowls and ladle soup over top to serve.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 37.8 g, Cholesterol 26.6 mg, Fat 13.6 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.4 g, Sodium 1058.9 mg, Sugar 5.4 g
MULLIGATAWNY SOUP
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
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.
More about "spicy mulligatawny food"
SPICY MULLIGATAWNY RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)1회 섭취량당 칼로리 236 서빙 4
- Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.
- Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.
- Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.
MULLIGATAWNY AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
3.4/5 (6)서빙 2요리 British범주 Soup
MULLIGATAWNY SOUP - SPICY, CREAMY, DREAMY | KITCHEN FRAU
From kitchenfrau.com
5/5 (2)범주 Soup요리 British, Indian소요 시간 50분
MULLIGATAWNY SOUP WITH SPICY POTATO WEDGES | BRITISH RECIPES
From goodto.com
CREAMY MULLIGATAWNY SOUP | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
EASY MULLIGATAWNY - THE PIONEER WOMAN
From thepioneerwoman.com
MULLIGATAWNY - WIKIPEDIA
From en.wikipedia.org
HOW TO COOK THE PERFECT MULLIGATAWNY | FOOD | THE GUARDIAN
From theguardian.com
SPICY, CREAMY MULLIGATAWNY SOUP (WITH VEGETARIAN OPTION)
From thelunacafe.com
SMOKY AND SPICY, THIS MEXICAN PANTRY SOUP TAKES UNDER 30 MINUTES
From apnews.com
MULLIGATAWNY | RECIPES WIKI | FANDOM
From recipes.fandom.com
MULLIGATAWNY BLEND - THE SPICERY
From thespicery.com
MULLIGATAWNY RECIPE - BBC FOOD
From bbc.co.uk
HEALTHY MULLIGATAWNY SOUP RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CHEF'S SECRETS: MAKE THIS COMFORTING SPICY MULLIGATAWNY SOUP …
From womensweekly.com.sg
THE BEST MULLIGATAWNY SOUP RECIPE - CRAVING TASTY
From cravingtasty.com
MULLIGATAWNY STEW RECIPE | THE KITCHN
From thekitchn.com
COOKING LIGHT - SPICY MULLIGATAWNY RECIPE
From recipeofhealth.com
MULLIGATAWNY SOUP WITH SPICY CHICKEN - DELICIOUS.
From deliciousmagazine.co.uk
MY STORY | INTERNATIONAL YEAR OF MILLETS 2023 | FOOD AND …
From fao.org
SLOW FOOD: MARVELOUS MULLIGATAWNY STEW | FORGED METTLE FARM
From forgedmettlefarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love