Mulligatawny Soup is a classicly Indian dish with British influence. This recipe is a take on one by Madhur Jaffrey, the famous Indian-born actress, food and travel writer, and television personality, that was intended to be a vegetarian recipe. You can easily convert this recipe to Jaffrey’s vegetarian Mulligatawny Soup by subtracting the chicken, and substituting chickpeas for the chicken, and vegetable broth for the chicken broth.
This is a recipe that really makes the house smell great, and it’s one that is relatively simple to perfect in just one or two tries. The curry, garlic, onions, and various flavor profiles really come through this Indian/British classic.
Ingredients
One half-pound of cooked chicken, finely diced or shredded
Medium onion, finely chopped
2 cloves garlic, minced
3 teaspoons curry powder
2 tablespoons olive oil
Half of a tart apple (about ¼ cup’s worth), peeled & finely chopped
¼ cup carrot, very finely chopped
¼ cup celery, very finely chopped
2 Serrano chili peppers, finely chopped
3 tablespoons flour
4 cups chicken broth
16-oz. can of tomatoes
1 tablespoon parsley, chopped
2 teaspoons lemon juice
1 teaspoon sugar
2 whole cloves
salt & ground, black pepper, to taste
Preparation
In a large saucepan, heat the oil until bubbling.
Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.
Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.
Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.
Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.
Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).
Add parsley, lemon juice, cloves, sugar, and bring to a boil.
Once it reaches a boil, bring down to simmer and add the chicken.
Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.
Serve with warm naan bread.
Mulligatawny Soup
Ingredients
- One half-pound of cooked chicken finely diced or shredded
- Medium onion finely chopped
- 2 cloves garlic minced
- 3 teaspoons curry powder
- 2 tablespoons olive oil
- Half of a tart apple about ¼ cup’s worth, peeled & finely chopped
- ¼ cup carrot very finely chopped
- ¼ cup celery very finely chopped
- 2 Serrano chili peppers finely chopped
- 3 tablespoons flour
- 4 cups chicken broth
- 16- oz. can of tomatoes
- 1 tablespoon parsley chopped
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- 2 whole cloves
- salt & ground black pepper, to taste
Instructions
- In a large saucepan, heat the oil until bubbling.
- Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.
- Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.
- Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.
- Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.
- Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).
- Add parsley, lemon juice, cloves, sugar, and bring to a boil.
- Once it reaches a boil, bring down to simmer and add the chicken.
- Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.
- Serve with warm naan bread.
