Chicken Mulligatawny Soup Recipe
User Reviews
5
Chicken Mulligatawny Soup Recipe
Description
Chicken Mulligatawny Soup combines diced chicken breast with aromatics such as onion, celery, carrot, and potato. These are sautéed with ginger, garlic, and a mix of curry powder, turmeric, cumin, and coriander seeds to build a richly spiced base. Tomato sauce adds acidity and depth, followed by the addition of water, chicken stock, red split lentils, rice, apple cubes, and bay leaves.
The soup simmers for about 30 minutes until the lentils and rice soften and the flavors meld. The apple contributes subtle sweetness contrasted with the savory spices. The texture is thicker than a broth-based soup due to the cooked lentils and rice, yielding a filling meal.
Traditionally, it’s served hot and garnished with fresh cilantro. Adding yogurt on the side can complement the spices and add creaminess. This soup is suitable for cold days or when a warming, spiced dish is desired.
Use ginger and garlic paste or fresh ingredients as preferred. The recipe evolved to increase cooking time and liquid amount for better flavor development and consistency.
Ingredients
- 1 Medium onion sliced
- 1 small green chili pepper optional, slith lengthwise
- 2 small celery sliced, stalks
- 1 small carrot sliced
- 1 Medium potato diced
- 2 Tablespoon neutral cooking oil Olive, vegetable or other oil, generic cooking oil
- 1 Tablespoon ginger see Notes
- 1 Tablespoon garlic see Notes
- 1 Tablespoon curry powder
- 1 Piece chicken breast cut into bite-sized pieces
- 1 Teaspoon Turmeric ground
- 1 Teaspoon cumin seeds ground
- 1 Teaspoon coriander seeds ground
- 2 Tablespoon tomato sauce
- salt to taste
- ½ Teaspoon black pepper ground
- 5 Cups water
- 2 ½ Cups chicken stock
- 1 apple peeled and cut into cubes
- 2 small bay leaf
- ½ Cup red split lentils aka Masoor dal
- ½ Cup rice uncooked
To garnish
- cilantro aka fresh Coriander, fresh
Instructions
- Prepare vegetables. Peel if needed and slice small. Peel, remove the apple core and cut small. Moreover, keep your cut chicken breast ready and all the other ingredients.
- Heat up a large soup pot with oil and sauté your onion, green chili pepper, celery, and carrot.
- Continue to add in the potato and stir-fry for a minute.
- Reduce the heat and add in the ginger garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.
- Add in the cut chicken and stir, cook over high heat for a minute.
- Now you can throw in the turmeric, cumin, coriander powder and stir-fry again.
- Continue to pour in the tomato purée, salt, and pepper and stir-fry the whole content.
- Pour in the water and chicken stock and mix well.
- Add the apple to the soup with the bay leave, lentils and rice.
- Mix the whole content well and cook for about 30 minutes over medium heat until the soup thickens and all the ingredients are cooked through.
- Serve hot with some yogurt and chopped cilantro as a garnish.
Notes
- Fresh ginger and garlic paste or freshly grated ginger and garlic can be used interchangeably.
- The recipe was updated from its original 2016 version with increased water and cooking time for deeper flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 389g | |
| Calories | 314kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 386mg | 16% |
| Potassium | 899mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 2305IU | 46% |
| Vitamin C | 13.7mg | 15% |
| Calcium | 74mg | 7% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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