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Home » Cuisine » Indian » Chicken Mulligatawny

Chicken Mulligatawny

February 7, 2011 by Faith 58 Comments

Over the years I’ve had many different variations of Mulligatawny.  I’ve had chicken, lamb, and even vegetarian versions.  Some chunky with large pieces of vegetables, some pureed until velvety smooth…some sweet with apple, some spicy with jalapeno.  I’ve had some versions that are heartier than others, with red lentils, split yellow peas, or rice to thicken them.  I can’t speak for their authenticity, but I can say that every bowl of Mulligatawny I’ve ever had has been delicious.

This batch came out fantastic, but if I had a jalapeno and a couple of tomatoes on hand I surely would have added them to the mix.  Along with maybe a little bit of red lentils, since I really like the body they lend to soups.  I sautéed the veggies this time, but sometimes I roast them for an even deeper flavor.  Also, I completely pureed this batch so it would have a smooth, creamy texture, but that’s only because that’s what struck my fancy on the day I made it…this soup is just as amazing with the rustic pieces of veggies left whole.

Chicken Mulligatawny

(Yield:  Serves 6-8 as a first course or 4 as a main served with basmati rice or Indian bread)

3 c chicken stock

12 to 16 oz (3/4 to 1 lb) chicken breast, cubed

2 TB olive oil

1 large onion, chopped

2-3 medium carrots, sliced

2 stalks celery, chopped

1 medium (8-12 oz) yellow summer squash, chopped

3 cloves garlic, minced

4 cardamom pods, crushed and outer pods removed

2 bay leaves

2 cloves

2 tsp garam masala powder

1 tsp each coriander and cumin

1/2 tsp turmeric

Pinch cayenne pepper (or more or less to taste)

1 (14 oz) can coconut milk

2 TB lemon juice (or more to taste)

Fresh minced parsley or cilantro (for garnish)

In a 3 quart pot, bring chicken stock up to a boil; add  chicken and simmer until fully cooked (no longer pink), about 5-8 minutes.  Use a slotted spoon to remove chicken and set aside.  Carefully pour chicken stock into a separate bowl and set aside. 

Add oil to the pot that you poached the chicken in and heat over medium heat.  Add onion, carrots, celery, summer squash, and garlic and cook (stirring occasionally) until veggies are starting to soften (about 7-10 minutes).  Add cardamom, bay leaves, cloves, coriander, cumin, garam masala, turmeric, and cayenne and sauté 1 minute.  Add the chicken stock and simmer about 20 minutes, or until the veggies are tender. 

Puree the soup until it reaches your desired consistency using a blender, food processor, or immersion blender.  Transfer the soup back to the pot and add chicken, coconut milk, and lemon juice.  Warm the soup over low heat until heated throughout.  Taste and season with salt and pepper, and serve garnished with fresh minced parsley or cilantro.

Filed Under: Gluten Free, Indian, Paleo, Soups Tagged: Chicken Mulligatawny, Indian Recipes, Recipes, Soup

Comments

  1. Liz says

    February 23, 2011 at 1:21 pm

    We made this last night and it was delicious! The only thing I didn’t have was coriander, but it turned out fantastic anywa. Thanks so much!

    Reply
    • admin says

      February 23, 2011 at 1:49 pm

      Liz, I’m so glad you enjoyed the soup!! Thanks for telling me, you made my day! :)

      Reply
  2. Lucy says

    February 16, 2011 at 1:28 pm

    This soup looks gorgeous – a perfect cheer-me-up winter soup. Delicious :)

    Reply
  3. Lentil Breakdown says

    February 11, 2011 at 7:51 pm

    Cardamom, cumin, coriander and coconut milk. What’s not to love? Looks fab!

    Reply
  4. Mia says

    February 10, 2011 at 10:41 am

    Mulligatawny soups n so many ways , and all sound fantastic!
    The split peas and lentils , sure would make it hearty! And i love ur puree’d version , hearty and creamy!
    have a fantastic weekend my sweet buddy!

    Reply
  5. Betty @ scrambled hen fruit says

    February 9, 2011 at 10:13 pm

    I’ve had lots of versions of mulligatawny too, and this one sounds delicious!

    Reply
  6. Reeni says

    February 9, 2011 at 8:42 pm

    I never had a mulligatawny soup Faith! So surprising given my love of soup. You’ve given me a delicious one to add to my list!

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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