Mulligatawny Soup
(“pepper water”)
Seasoning the chicken:
1 Tbsp olive oil or coconut oil
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp garam masala
pinch of cayenne pepper
1/2 tsp salt
1 Tbsp flour
1# boneless skinless chicken, cut into about 1/2”cubes
Crafting the soup:
2 Tbsp olive oil or coconut oil
1 small onion, diced
2 ribs celery, diced
1 carrot, diced
1/2 tsp salt
2 cloves fresh minced garlic
1 Tbsp garam masala
2 tsp curry powder
1 Tbsp flour
1 quart good quality chicken broth
1 apple, finely diced (I use Fuji but you could use Granny Smith, which is tart)
14 ounce can unsweetened coconut milk
2-4 c cooked basmati rice (see video for Baked Rice)
In a 3-4 quart saucepan with a heavy bottom, heat the 1 Tbsp oil. Meanwhile, in a large mixing bowl, combine the cumin, coriander, garam masala, cayenne, salt and flour and toss the cubes of chicken in the mixture, coating well. Sauté the chicken pieces in the hot oil just until the chicken is no longer pink then remove the chicken to another clean bowl and set aside.
In the saucepan you used to fry the chicken, add the 2 Tbsp oil and sauté the diced onion, celery, carrot and salt until the onion is transparent. Add the garlic, garam masala, curry powder and the 1 Tbsp flour and stir to make a roux. Add the broth slowly, stirring out any lumps of flour that might still exist, and cook for about 15 minutes. Add the diced apple, coconut milk and the cooked chicken you’ve set aside and cook another 5-10 minutes. Remove from heat and serve with rice. Enjoy!
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