Recipe: Perfect Chicken mulligatawny soup
Chicken mulligatawny soup. Add the onions, celery, and carrots. Chicken mulligatawny soup, a traditional dish with Indian and English origins, is spicy chiles and chicken breasts simmered in coconut milk. Saute onions, celery, carrot, and butter in a large soup pot.
Made extra delicious with the addition of.apples! In a large Dutch Oven or soup pot melt the butter over medium-high heat. Mulligatawny, which literally means "pepper water," is an English interpretation of an Indian dish. You can have Chicken mulligatawny soup using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken mulligatawny soup
- You need 6 of chicken thighs.
- It’s 1/2 cup of long grain rice.
- You need 2 clove of chopped garlic.
- You need 1 tbsp of madras curry.
- You need 2 tsp of minced ginger.
- It’s 1 1/2 tsp of salt.
- Prepare 1/2 tsp of saffron.
- You need 1/2 small of cinnamin stick.
- It’s 2 cup of apple juice.
- Prepare 1/2 cup of coconut milk.
It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk. 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.
Chicken mulligatawny soup instructions
- slice chicken into strips. combine with rice, garlic, curry paste, ginger, salt, saffron abd cinnamin sticl in slow cooker..
- pour 5 cups water in and stir. cook on low until chicken is tender..
- stir in apple juice, coconut milk and green onion. remove cinnamin before serving..
- serve with garnish.
- 353 calories.
Developed for CFC by Nancy Guppy, RD, MHSc. 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. Remove chicken with slotted spoon and set aside. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.