Chicken Mulligatawny Soup
Mulligatawny soup is a prime example of the fusion between Indian and British gastronomy. Originating from the Tamil Nadu region of India, the name translates to 'pepper water,' and it gained popularity during the British colonial era. The recipe has evolved over the years and is now often made with chicken, coconut milk, and various vegetables. This soup is a perfect choice for cooler days when you crave a warm and spicy meal.
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Ingredients for this recipe
Servings: 4
300
g
Chicken Breast
2
Carrots (diced)
2
stalks
Celery (chopped)
1
db
Onion (finely chopped)
2
cloves
Garlic (crushed)
1
tbsp
Ginger (grated)
1
db
Green Apple (grated)
100
g
Cooked Rice
1
l
Chicken Broth
200
ml
Coconut Milk
1
tbsp
Curry Powder
0.5
tsp
Turmeric
2
tbsp
Olive Oil
1
tsp
Salt
0.5
tsp
Black Pepper
10
g
Fresh Coriander (chopped)
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Preparation Steps
1
In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 3-5 minutes.
2
Add the carrots, celery, and grated green apple. Stir to combine and cook for 5 minutes, stirring occasionally.
3
Sprinkle in the curry powder and turmeric, stirring well to ensure the spices are evenly distributed.
4
Pour in the chicken broth and bring to a boil. Reduce the heat, add the diced chicken breast, and simmer for 20 minutes, or until the chicken is cooked through.
5
Stir in the cooked rice and coconut milk. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
6
Garnish with fresh coriander and serve hot.
