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How to Make Mulligatawny - A Step-by-Step Guide

Mulligatawny is a classic Anglo-Indian dish that has been enjoyed for centuries. The word "Mulligatawny" is derived from the Tamil words "milagu" (pepper) and "tannir" (water), which reflects the dish's origins in Southern India. Over the years, Mulligatawny has evolved and been adapted by different cultures, resulting in a delicious and unique fusion of Indian and British cuisine.

Traditionally, Mulligatawny is a hearty, spicy soup made with a base of chicken or vegetable broth, and ...

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Ingredients

  • 3 (5 ounce) skinless, boneless chicken breast halves
  • 2 teaspoons chili powder
  • 2 teaspoons salt, divided
  • 3 tablespoons coconut oil
  • 4 medium carrots, diced
  • 1 medium Granny Smith apple - peeled, cored, and sliced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 4 cups chicken stock, or more as needed
  • 1 ½ cups coconut milk
  • ½ cup dry red lentils
  • 1 tablespoon red curry powder
  • 1 tablespoon hot (Madras) curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon hot English mustard
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cayenne pepper
  • 1 bay leaf
  • 4 tablespoons tomato paste
  • 4 cups cooked rice

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 45 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.

    • Nutrition

    330 cal.

    • Total Fat: 14g
    • Saturated Fat: 10g
    • Cholesterol: 27mg
    • Sodium: 1059mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 16g
    • Vitamin C: 7mg
    • Calcium: 59mg
    • Iron: 5mg
    • Potassium: 520mg

    Categories

    Soup recipes
    Indian recipes
    Curry recipes
    Vegetarian recipes
    Spicy recipes