Mulligatawny Soup I Recipe
This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for lovely, Indian-inspired soup. You will need about an hour to prepare this soup.
A more traditional version of the Anglo-Indian invention, this Mulligatawny combines tamarind concentrate, lemon juice, coconut milk, red lentils, and fresh cilantro with lots of vegetables and exotic spices. A delicious and warming soup.
If you like a less spicy Mulligatawny, this recipe is for you. You will need to have five cups of White Stock on hand (see White Stock recipe), as well as carrots, celery, green pepper, onion, chicken, chopped apple, and rice.
Chicken mulligatawny soup, a traditional dish with Indian and English origins, is spicy chiles and chicken breasts simmered in coconut milk.
Mulligatawny is an Indian-style soup. This recipe simmers chicken, apples, onion, carrots, bell pepper, and celery in broth seasoned with curry powder and cloves.
Smooth and creamy with red lentils, carrots, and potatoes, this blended vegetarian version of mulligatawny soup is flavored with tamarind and curry powder.
Should be 10 stars. I made a HUGE batch of this based on the reviews, and am SO glad I did. I tried it before adding part cream/part coconut milk, and it was good and flavorful, but the creamy mixture brought it all together wonderfully! The house smelled great for more than a day. I LOVE this! - adding to original review - I used a 1/2 and 1/2 mixture of red and yellow curries, and also added the same amount of Garam Masala as I did the curry. I have also stopped using butter, and switched to coconut oil and all coconut milk instead of cream. Pinot Nior was a perfect wine to have with this!
This spicy split pea soup is a great addition to any Indian-themed meal. It pairs well with samosas and naan bread.