Mulligatawny Soup
Ingredients
The chicken
-
1½
pound
boneless, skinless chicken thighs
-
1
teaspoon
salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
cumin
-
½
teaspoon
minced garlic
-
½
teaspoon
curry powder
The soup base
-
1
tablespoon
olive or canola oil
-
2
tablespoons
butter
-
1
large
onion, chopped
-
2
bay leaves
-
2-3
teaspoons
minced garlic
-
1
tablespoon
curry powder
-
½
teaspoon
ground cumin
-
2
ribs
celery, chopped
-
2
carrots, chopped
-
2
cups
chicken stock
-
1
cup
water
-
1
can
coconut milk
-
⅓
cup
uncooked basmati rice
-
1-2
apples, cored, peeled, and chopped
-
½
teaspoon
cayenne pepper
-
juice from
lime
-
salt and pepper to taste
-
chopped parsley or cilantro for garnish
Instructions
- Pat dry the chicken thighs and trim excess fat, then slice into strips and season with salt, pepper, cumin, garlic, and curry powder.
- Heat oil in a skillet over medium-high heat, add chicken in a single layer, and brown for 3-4 minutes per side. Remove and set aside.
- In the same skillet, add butter, onions, bay leaves, garlic, curry, and cumin. Sauté for 3 minutes.
- Add celery and carrots, cooking for an additional 2 minutes.
- Stir in chicken stock and water, cooking for about 1 minute.
- Return chicken to the pot along with coconut milk, rice, and apples. Bring to a boil.
- Reduce heat to medium-low, partially cover, and cook for 15 minutes or until rice is tender.
- Season with cayenne pepper and lime juice, adjusting salt and pepper to taste.
- Garnish with parsley or cilantro and serve with flatbread, crusty bread, or rice.
Nutrition Facts (estimated)
Servings
5-6
Calories
551
Total fat
34g
Total carbohydrates
32g
Total protein
33g
Sodium
760mg
Cholesterol
144mg
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