Description
Indulge in the comforting warmth of Mulligatawny Soup, a delightful spiced chicken dish that’s perfect for chilly evenings. This aromatic soup is rich with flavors from tender chicken, a blend of spices, and creamy coconut milk, making it a hearty option for family dinners or special gatherings. With its versatile ingredients, you can easily customize the flavors to suit your tastes. Whether you prefer a mild experience or a spicy kick, this soup is sure to nourish your body and lift your spirits, delivering a satisfying meal in just 40 minutes.
Ingredients
Scale
- 1 pound boneless chicken (sliced)
- 1 small/medium onion (chopped)
- 2 ribs celery (chopped)
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 14-ounce can coconut milk
- 1 quart chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon flour
- 3 tablespoons olive or coconut oil (divided usage)
- 2 teaspoons curry powder (mild or hot, your choice)
- 1/2 cup uncooked white rice
- 1 sweet-tart apple (peeled)
Instructions
- Heat oil in a stock pot over medium heat.
- Toss chicken with spices and flour; brown in the pot. Remove and set aside.
- Sauté onions, celery, carrots until soft; add garlic.
- Bloom spices in the pot; mix with vegetables.
- Pour in chicken broth; bring to boil and add rice. Reduce heat and cook for 15 minutes.
- Stir in grated apple and reserved chicken; cook for another 5 minutes.
- Add coconut milk; stir well and adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg