MULLIGATAWNY - CURRIED CHICKEN AND APPLE SOUP
Mulligatawny is a hearty curry flavored soup that's filled with tender chicken, apples, and rice. It's a healthy and delicious meal for any day of the week.
Provided by Carissa Serink
Categories Soup
Time 55m
Number Of Ingredients 18
Steps:
- Heat the canola oil in a dutch oven over medium high heat. Add onion, carrots, celery, and salt and cook until soft, about 5 minutes. Add the chicken, and cook until no longer pink, 3-5 minutes. Stir in the garlic, curry powder, chili powder, cumin, and pepper and cook until fragrant, about 1 minute.
- Add the chicken broth, tomatoes and rice, and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the apples and continue to cook for 15 more minutes. Remove soup from heat and stir in the yogurt, cilantro, and lemon juice.
Nutrition Facts : ServingSize 1 Serving, Calories 260 kcal, Carbohydrate 27 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 65 mg, Sodium 960 mg, Fiber 3 g, Sugar 9 g
CHICKEN APPLE MULLIGATAWNY SOUP
Adapted from Allrecipes
Provided by alaskafromscratch
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. In a large pot over medium heat, melt butter and saute onions, carrots, and celery until onions are translucent. Add apple and curry powder. Cook and stir until curry is fragrant, about two minutes. Add flour and stir to combine. 2. Pour in chicken broth. Add chicken and rice. Bring up to a boil and turn heat down to medium-low, simmering about 20 minutes or until rice is cooked through, stirring occasionally to prevent rice from sticking to bottom of pan. 3. Season with salt and pepper to taste and pour in half-and-half. Stir and serve.
Nutrition Facts :
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.
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
APPLE MULLIGATAWNY SOUP ( CHICKEN )
Make and share this Apple Mulligatawny Soup ( Chicken ) recipe from Food.com.
Provided by dicentra
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
- Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
- Pour in coconut milk and chicken stock and bring to a boil.
- Add squash and reduce heat to simmer for 15 minutes.
- Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
- Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Nutrition Facts : Calories 465.8, Fat 23.1, SaturatedFat 13.8, Cholesterol 56.1, Sodium 323.6, Carbohydrate 44.3, Fiber 7.8, Sugar 24.4, Protein 24.5
CHICKEN MULLIGATAWNY SOUP WITH APPLES
Steps:
- 1. In a large saucepan or Dutch oven, heat the peanut oil. Add the onion and cook over medium heat, stirring frequently, until it is soft but not brown, about 5 minutes. Add the garlic and curry powder and cook until fragrant, about 1 minute longer. 2. Add the stock and chicken to the saucepan, cover and simmer over low heat for 10 minutes. Meanwhile, in a medium bowl, toss the apple with the lemon juice. 3. Whisk the coconut milk and lime juice into the soup. Remove the soup from the heat and season with salt and pepper. Divide the soup among four bowls and garnish with the apple mixture and cilantro. Serve immediately
MULLIGATAWNY SOUP
Mulligatawny soup means "pepper water," and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I'm told. This old recipe was given to me long ago.
Provided by Allrecipes Member
Categories Chicken Soup
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
- Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
- Just before serving, stir in hot cream.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g
MULLIGATAWNY SOUP
This soup is a British-Indian cuisine hybrid, the result of colonizers' encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. "Milagu tannir," which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook "Classic Indian Cooking," the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. "The present version bears no resemblance whatever to the traditional rasam," she said, adding, "Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it." This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish's British influence.
Provided by Sarah DiGregorio
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
- Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
- Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
MULLIGATAWNY SOUP
A great recipe based on one from Michael Roberts book, What's For Dinner? Per the intro, "Mulligatawny, the soup of chicken, apples, and lentils, was almost a cliche in Continental restaurants a few years ago. Here chicken thighs cooked in the soup rather than the usual little bits of chicken added as garnish turn it into dinner. Serve hot bastmati or Texmati rice to spoon into the soup to give it even more texture and substance. A plate of sliced papaya and avocado with some lemon juice and walnut oil spooned over will complement the mulligatawny perfectly."
Provided by mersaydees
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large soup pot over medium heat, melt butter. Add the chicken, onions, celery, and carrot, sprinkle with curry powder, and mix well.
- Cook, stirring occasionally, for 15 minutes.
- Add the stock, cider, salt, cayenne pepper, and lentils.
- Cover, reduce the heat to low, and cook for 20 minutes.
- Add potatoes and dill and cook 20 minutes longer.
- (The soup can be prepared in advance to this point, cooled, and refrigerated.).
- Just before serving, reheat soup if necessary.
- Add the apples, then remove from the heat and whisk in the yogurt.
- Pour the soup into a tureen, garnish with cilantro, and serve immediately.
Nutrition Facts : Calories 732.5, Fat 39.5, SaturatedFat 13.9, Cholesterol 186.6, Sodium 469, Carbohydrate 47.8, Fiber 10.3, Sugar 13.5, Protein 46.5
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