Ingredients
-
1
-
1/2
-
1
-
3/4
-
1/2
-
1/2
-
1/2
-
2
-
1
-
1
-
1/2
-
1/4
-
2
-
1/3
-
1/4
Directions
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!, I’ve never tried non-vegetarian Mulligatawny soup before Every version I’ve tried in restaurants is vegetarian, some with lentils, most without This was very good I had some leftover soup chicken from making stock from bones Also used a quart of that stock instead of canned Instead of tomato paste used 3 medium tomatoes that were on their way out Last change was to use half the amount of mango chutney because it would have been a little too strong The advantage of using my own stock is I contolled the salt content completely Bear in mind this is a soup, the photo shows it served over rice You can always add more broth to ensure it’s not quite so thick My addition of the tomatoes and 4 ounces additional stock made the difference As a soup, serve with naan or a couple of samosas and coconut chutney!, I’ve never tried non-vegetarian Mulligatawny soup before Every version I’ve tried in restaurants is vegetarian, some with lentils, most without This was very good I had some leftover soup chicken from making stock from bones Also used a quart of that stock instead of canned Instead of tomato paste used 3 medium tomatoes that were on their way out Last change was to use half the amount of mango chutney because it would have been a little too strong The advantage of using my own stock is I contolled the salt content completely Bear in mind this is a soup, the photo shows it served over rice You can always add more broth to ensure it’s not quite so thick My addition of the tomatoes and 4 ounces additional stock made the difference As a soup, serve with naan or a couple of samosas and coconut chutney!
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Steps
|
1
Done
|
Chop Chicken Into Small Cubes. |
|
2
Done
|
Heat 1 Teaspoon of Oil in a Small Pan. Add Chicken and Cook Through. Set Aside. |
|
3
Done
|
Heat 2 Teaspoons of Oil in a Medium Pot. Add Apple, Onion, Carrots, Celery and Bell Pepper. Saute For 5 Minutes. |
|
4
Done
|
Stir in Flour, Curry Powder, Ginger, Pepper Flakes and Salt. Cook For 1 Minute. |
|
5
Done
|
Stir in Broth, Chutney and Tomato Paste. Bring to a Boil. Reduce Heat and Simmer For 8 Minutes. |
|
6
Done
|
Add Chicken and Cook For 2 Minutes Until It's Heated Through. |
|
7
Done
|
Sprinkle With Parsley or Cilantro to Serve. |
