Chicken Mulligatawny Soup Recipe
Mulligatawny is a curry-flavored soup which is originated from Anglo-India. As the name means pepper water, pepper is not at all important ingredient. Generally Rice and noodles are served in the soup but the real dish the Anglo-Indians call “pepper water” is more closer to Tamilian Rasam which is pronounced as Russ-um than mulligatawny.
Millagu + Thanni = Mulligatawny
(Pepper) + (Water) = Pepper Water
Mostly dishes can be made in different ways similarly Mulligatawny soup can be made by using a turmeric which gives a yellow color and then it is garnished with parsley and chicken meat basically it is more soup-like as it is thick, spicy meat soup it falls under Anglo-Indian category of food. This version became very popular and is currently available in cans in grocery stores. It is well packed and is just like ready to eat user just needs to put hot water and stir it.
INGREDIENTS:
Kindly note this recipe is for 4 servings.
- 1 minced garlic clove
- ¼ teaspoon of grounded cumin seed
- Finely crushed 6 cloves
- 1 tablespoon of curry powder or can put according to taste
- ¼ teaspoon of grounded ginger
- cayenne pepper to taste
- ¼ cup of unsalted butter
- 1 (4-4 1/4 lb) roasted chickens but should be cut into serving pieces
- Roughly chopped chicken giblets
- 3 thinly sliced stalks of celery with leaves
- 2 large onions finely chopped
- 2 carrots properly diced
- 1 thinly sliced leek that too only white part
- 11 cups of chicken stock and should be defatted ,possibly homemade and 2 quarters plus 3 cups
- Freshly grounded salt and pepper to taste
- 2/3 cup of long grain rice
- 2 medium peeled, cored and diced apples
- 1 cup of plain yogurt
- 2 tablespoons of fresh lemon juice
- 2/3 cup of warm whipping cream,
- Chopped fresh parsley and slightly toasted, sliced almonds to garnish the dish.
METHOD:
STEP 1: Firstly combine garlic and spices and Melt butter in large vessel over medium-high heat.
STEP 2: Add chicken and sauté till it turns slightly brown on all the sides and add giblets and saute till it is thoroughly cooked.
STEP 3: Now Transfer the chicken and giblets to stockpot and Drain all but 1 tablespoon fat from vessel. Add celery, onion, carrot, leek and spice mixture and then blend all of them well.
STEP 4: Then add a small ladle of stock and cook at low heat stir constantly till vegetables are soft.
STEP 5: Add to chicken. Stir the remaining stock and season with salt and pepper and Cover and put it on sim 30 minutes.
STEP 6: Now remove chicken with a slotted spoon and then set it aside. Add rice to soup and continue to cook it for 15 minutes.
STEP 7: Once chicken is not that hot and is cool enough to handle, cut meat into bite-size pieces and discard their skin and bones.
STEP 8: the soup stock which is prepared blend in apples and yogurt and put it on Sim for 10 minutes. Decrease soup if it is necessary and stir in lemon juice, then blend it in cream. Taste and adjust seasonings. Lastly Pour it into heated tureen and sprinkle it with parsley and almonds.
- Nitika Malhotra
Tags: chicken, chicken mulligatawny soup recipe, mulligatawny, Recipes, soup recipes, soups, soups recipe
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