Chicken Mulligatawny Recipes

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
• Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
• Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
• Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
• The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Saute onion, carrot, celery, leek, in butter until soft.
• Add apple, curry, cayenne and ground nuts and cook several minutes.
• Stir in flour and cook several more minutes.
• Gradually add warm stock and cream, simmer until vegetables are tender.
• Add chicken and rice and simmer 5 minutes.
• Season with salt and pepper and garnish with sliced scallions.

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Melt 4 tbsp butter in large saucepan. Add carrots, celery, garlic, onions & apples. Cook, stirring frequently, about 10 minute.
• Add remaining 2 tbsp butter. Stir the flour, curry & nutmeg together & add to pot. Turn heat to low & cook the mixture, stirring occasionally, 3 to 4 minutes.
• Stir in tomato paste, chick broth & bay leaf. Turn heat to med & bring mixture to boil. Partially cover, reduce heat & simmer 30 minutes.
• Stir in chicken, rice, salt & cayenne pepper.
• Cook 15 minutes longer. Taste for seasoning. Just before serving, stir in the cream.