Mulligatawny Stew Over Rice Recipes

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MULLIGATAWNY



Mulligatawny image

A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.

Provided by Brian Genest

Time 2h45m

Yield 10

Number Of Ingredients 27

3 (5 ounce) skinless, boneless chicken breast halves
2 teaspoons chili powder
2 teaspoons salt, divided
3 tablespoons coconut oil
4 medium carrots, diced
1 medium Granny Smith apple - peeled, cored, and sliced
1 medium onion, diced
2 stalks celery, diced
3 tablespoons minced garlic
2 tablespoons minced fresh ginger
4 cups chicken stock, or more as needed
1 ½ cups coconut milk
½ cup dry red lentils
1 tablespoon red curry powder
1 tablespoon hot (Madras) curry powder
1 tablespoon ground cumin
1 tablespoon chopped fresh thyme
1 tablespoon hot English mustard
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper
1 bay leaf
4 tablespoons tomato paste
4 cups cooked rice

Steps:

  • Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
  • Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
  • Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
  • Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
  • Spoon cooked rice into bowls and ladle soup over top to serve.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 37.8 g, Cholesterol 26.6 mg, Fat 13.6 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.4 g, Sodium 1058.9 mg, Sugar 5.4 g

MULLIGATAWNY



Mulligatawny image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 16m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons butter
1 boneless, skinless chicken breast, cut into small bite-size pieces
3 cloves garlic, finely minced
1 medium onion, diced
1/4 cup all-purpose flour
1 heaping tablespoon curry powder
4 cups low-sodium chicken broth
2 cups half-and-half (can also use milk or coconut milk)
1 heaping tablespoon brown sugar, or to taste
Kosher salt and freshly ground black pepper
1 Granny Smith apple

Steps:

  • Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
  • Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!

VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Provided by EKG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

Steps:

  • Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
  • Remove from heat and puree soup with an immersion blender until smooth.
  • Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g

MULLIGATAWNY STEW



Mulligatawny Stew image

A sweet mild curry lentil stew with an apple and tomato base. This is a great seasonal recipe for August and September with fresh, local apples and tomatoes. This is my own version of Mulligatawny Stew, but is inspired by a recipe Jamie V. got while traveling in India.

Provided by nutri-mom

Categories     Stew

Time 3h30m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 13

2 tablespoons chicken soup base
7 cups water
1 cup lentils
2/3 cup brown rice
2 cups apples
3 cups tomatoes
1/4 cup celery
1/2 cup onion
3/4 cup raisins
4 teaspoons curry powder
1 teaspoon cinnamon
1/4 teaspoon black pepper
1 teaspoon sea salt

Steps:

  • Chop about 3-4 apples and 3-4 large tomatoes.
  • Finely chop celery and 1 small onion.
  • Stir together chicken soup base and water.
  • Mix all ingredients in a 4 quart crock pot.
  • Simmer 3 hours on high or until thick.

Nutrition Facts : Calories 164.2, Fat 1, SaturatedFat 0.2, Sodium 318.8, Carbohydrate 36.5, Fiber 5.3, Sugar 14.2, Protein 4.9

BROWN RICE MULLIGATAWNY



Brown Rice Mulligatawny image

My friends tell me this is one of the best soups they've ever had. One even said it's "perfect." No one guesses that it's healthy!-Sarah Ott, Blanchardville, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 5 servings.

Number Of Ingredients 18

2 tablespoons butter
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, finely chopped
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons all-purpose flour
1-1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup uncooked long grain brown rice
2 cups cubed cooked chicken breast
2 cups chopped fresh spinach
1/2 cup chopped peeled sweet apple
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
5 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, heat butter over medium heat. Add celery, onion and carrot; cook and stir 5-7 minutes or until tender. Add mushrooms and garlic; cook 1 minute longer., Stir in flour, curry powder and cayenne until blended; cook and stir 5 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly. Add rice. Reduce heat; simmer, covered, 45-50 minutes or until rice is tender., Add chicken, spinach, apple, salt, pepper and thyme; cook, uncovered, 3-5 minutes or until heated through and spinach is wilted. Top each serving with sour cream.

Nutrition Facts : Calories 229 calories, Fat 8g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 689mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

MULLIGATAWNY SOUP



Mulligatawny Soup image

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

1/4 cup vegetable oil
1 red or yellow onion, minced
Salt
8 garlic cloves, smashed and chopped
2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup masoor dal (split red lentils)
6 cups chicken broth or stock
1 (14-ounce) can coconut milk
Juice of 1 lime (about 1½ tablespoons)

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.

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Top Asked Questions

What is mulligatawny soup?
Your family will love this gorgeous, mild yet flavorful soup. Mulligatawny is a thick soup whose star ingredients are chicken, apple, rice and curry powder. The vivid golden colour of this soup comes from curry powder and turmeric.
What are the best tips for making mulligatawny?
A little coconut milk, lemon juice, and fresh coriander complete the dish. Many mulligatawny recipes include apple and may vary when it comes to the vegetables, so feel free to change it up if you like. Make your mulligatawny a satisfying meal by serving it with ​ basmati rice or with a chunk of crusty bread.
What is mulligatawny made of?
Mulligatawny is a thick soup whose star ingredients are chicken, apple, rice and curry powder. The vivid golden colour of this soup comes from curry powder and turmeric.
How do you make rice soup with tomato paste?
Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt. Spoon cooked rice into bowls and ladle soup over top to serve.

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