Spicy Mulligatawny Recipes

MULLIGATAWNY SOUP I

Steps:

• Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
• Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
• When serving, add hot cream.

MULLIGATAWNY

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!

MULLIGATAWNY

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.

SPICY MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Chop chicken into small cubes.
• Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
• Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
• Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
• Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
• Add chicken and cook for 2 minutes until it's heated through.
• Sprinkle with parsley or cilantro to serve.

SPICY MULLIGATAWNY

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside. Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired. NUTRITION PER SERVING CALORIES 236(18% from fat); FAT 4.8g (sat 0.8g,mono 1.1g,poly 2.3g); PROTEIN 18g; CHOLESTEROL 33mg; CALCIUM 42mg; SODIUM 599mg; FIBER 4.9g; IRON 1.9mg; CARBOHYDRATE 31g