Chicken Mulligatawny Soup Recipe

The mulligatawny is an excellent blend of Indian and western aesthetics. The dish is essentially a soup, but well endowed with curry flavours, meat, rice, vegetables, and spices. A culinary hangover from colonized India, the chicken Mulligatawny though a soup, barely qualifies as one, given it’s more of a curry. But a soup it is, and luck for us, the winters are just the time to kick back with a bowlful of this rich and wholesome meal. So follow the recipe below to cook yourself some decadent chicken mulligatawny.

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Chicken Mulligatawny Soup Recipe

A rich Anglo-Indian soother for the winters.

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Cuisine

British, Indian

Cook Time

60 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion chopped
• 2 celery ribs chopped
• 2 carrots chopped
• 2 bay leaves
• 4 tsp yellow curry powder
• 570 gram boneless, skinless chicken thighs
• 2 cups chicken stock
• 2 cups Water
• 1.5 tsp kosher salt
• 1/4 cup uncooked basmati rice
• 2 tart apples peeled, cored, and chopped
• 1/4 cup heavy cream
• 1/4 cup plain yoghurt for garnish
• 1 tbsp minced chives for garnish

Cuisine British, Indian Cook Time 60 minutes Servings people MetricUS Imperial Ingredients 2 tbsp butter 1 tbsp olive oil 1 large onion chopped 2 celery ribs chopped 2 carrots chopped 2 bay leaves 4 tsp yellow curry powder 570 gram boneless, skinless chicken thighs 2 cups chicken stock 2 cups Water 1.5 tsp kosher salt 1/4 cup uncooked basmati rice 2 tart apples peeled, cored, and chopped 1/4 cup heavy cream 1/4 cup plain yoghurt for garnish 1 tbsp minced chives for garnish

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Instructions

1. Heat butter and olive oil on medium high heat in a large, thick-bottomed pot.
2. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat.
3. Add the chicken thighs and stir to coat with the curry mixture. Add the stock and water to the pot. Add the salt. Bring to a simmer and reduce the heat to maintain a simmer. Cover and cook for 20 minutes.
4. Remove the chicken pieces from the pot. Place on a cutting board and allow to cool to the touch.
5. Add the rice and the chopped apples to the soup. Simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, until the rice is cooked through.
6. Meanwhile, shred the chicken and discard any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more. Then stir in the cream.
7. Serve with yogurt and chives.