CHICKEN MULLIGATAWNY SOUP
The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 59m
Yield 8
Number Of Ingredients 19
Steps:
- Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
- Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
- Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g
MULLIGATAWNY SOUP
One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.
Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
MULLIGATAWNY SOUP III
This is a very old recipe from the 1930's. Do not substitute margarine for the butter.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 16
Steps:
- Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
- Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
- Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
- Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
- Add rice and boiling white stock. Serve.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 22.1 g, Cholesterol 42 mg, Fat 9.4 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 5.3 g, Sodium 256.5 mg, Sugar 7 g
MULLIGATAWNY SOUP WITH CHICKEN
Make and share this Mulligatawny Soup With Chicken recipe from Food.com.
Provided by jmyoung
Categories Asian
Time 50m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.).
- Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions, peppers and tomato paste, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 teaspoons ginger, curry powder, cumin, chili flakes, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth.
- Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. With tongs, transfer the cooked chicken to a cutting board, cool slightly, and pull into bite-sized pieces.
- Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot, add the reserved chicken, and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) sprinkle with the cilantro, and serve immediately.
Nutrition Facts : Calories 214.3, Fat 10.2, SaturatedFat 5.7, Cholesterol 55, Sodium 261.2, Carbohydrate 15.5, Fiber 2.7, Sugar 4.6, Protein 17.4
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
CHICKEN MULLIGATAWNY SOUP
This is a hearty, somewhat spicy soup. We like it a lot and I am writing it down after receiving a copy from my friend. Soup can be frozen before adding coconut milk, lemon juice and coriander.
Provided by Hannelu
Categories Chicken Breast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large pan and add onions, garlic, ginger and green curry paste.
- Cook stirring until onion is soft.
- Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
- Simmer, covered about 30 mins or until potatoes are tender.
- Discard cinnamon quill.
- Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
- Process 1/2 the lentil mixture until smooth,.
- return to pan with remaining lentil mixture and chicken.
- Simmer uncovered until chicken is tender.
- Vitamize the soup - but not to smooth.
- Finally before serving add coconut milk, coriander and lemon juice.
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 ( CHICKEN )
I found this recipe in our local newspaper and have since made it several times. It's great if you have left over chicken. Now, instead of making my usual chicken soup, I always choose to make this instead.
Provided by Boca Pat
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt 4 tbsp butter in large saucepan. Add carrots, celery, garlic, onions & apples. Cook, stirring frequently, about 10 minute.
- Add remaining 2 tbsp butter. Stir the flour, curry & nutmeg together & add to pot. Turn heat to low & cook the mixture, stirring occasionally, 3 to 4 minutes.
- Stir in tomato paste, chick broth & bay leaf. Turn heat to med & bring mixture to boil. Partially cover, reduce heat & simmer 30 minutes.
- Stir in chicken, rice, salt & cayenne pepper.
- Cook 15 minutes longer. Taste for seasoning. Just before serving, stir in the cream.
Nutrition Facts : Calories 461.8, Fat 27.8, SaturatedFat 15.8, Cholesterol 92.4, Sodium 1361.3, Carbohydrate 34.1, Fiber 3.9, Sugar 10.1, Protein 19.6
MULLIGATAWNY SOUP ( CHICKEN )
I am not sure if I should list this under Indian, or English foods since it was a creation by English folks who found themselves in India. I found this in one of my cookbooks. Since I make my meal plans off of RecipeZaar exclusively I have not been using the cookbook. I figured I would put a few here so I can use them. The cookbook is "Red Hot" the ingredients list and directions have been slightly altered. This book was written in the UK I changed things a little to be clearer to me and other US readers. If you would like different measurements let me know, the book has things in metric and imperial measures also.
Provided by Teddys Mommy
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
- Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
- Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
- Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
- The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.
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- 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.
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