Mulligatawny

We'd never heard of mulligatawny until a year or so ago. And now that our ears are perked to the dish, it seems we're noticing word of it everywhere. For good reason. It's a thick, spicy, meaty soup that is impossible to get enough of. Believe us when we say that once you've tried it, you'll crave it.

This recipe was inspired by Cooking Light and it does require chopping several vegetables. We think chopping blows, but we'll do it for the right dish. Overall, we spent no more than 25 minutes prepping for this dish.

Rating: 3/4 assed (chopping)

Here's what you need and how you do it

Olive or canola oil

1/2-1 pound boneless, skinless chicken (this a great use for a pre-cooked rotisserie chicken), shredded or cut into bite-sized pieces

1 cup apple (we used Braeburn), peeled and chopped

3/4 cup onion, chopped

1/2 cup carrot, chopped

1/2 cup celery, chopped

1/2 cup green bell pepper, chopped

2 Tablespoons flour

1 Tablespoon curry powder

1 teaspoon ground ginger

1/2 teaspoon crushed red pepper (less if you don't like much spice)

1/4 teaspoon salt

32 ounces chicken broth

1/3 cup mango chutney (can substitute apricot jam)

1/4 cup tomato paste

Fresh parsley, chopped (optional)

Heat oil in dutch oven or stock pot over medium-high heat. Add chicken and sauté until done. Remove from pan and set aside.

Heat more oil in same pan. Add apple, onion, carrot, celery and bell pepper. Sauté five minutes. Stir in flour, curry, ginger, crushed red pepper and salt. Cook for a few minutes. Stir in broth, chutney and tomato paste. Bring to a boil.

Add parsley and chicken back into pot and let simmer for a while.

Makes about 4 servings.

For a printable version of this recipe, click here.

Comments

[Culinarywannabe]

Something hearty yet filled with veggies is exactly what my body post holiday binge needs. Looks delicious!

[Home with Mandy]

This reads like one of those recipes I would really like but I'm leary of the apple and the chutney...not sure I'm crazy about the sweet flavors mixing with the savory tomato and chicken. But if you tell me you CRAVE this dish then I'm going to take your word on it! Thanks for posting, Mulligatawny is new to me.

[leslie]

Here it is almost two oclock and I have not read your halfassed posts in a few days---looking for a new recipe--don't fail me now sista!

[Ari (Baking and Books)]

Yum. That looks like such a comforting meal, especially in a big mug on a cold day.

Happy New Year!

[Maggie]

I've seen mulligatawny a dozen times in books but never bothered to look up what exactly it was. It sounds really good! I have to try it soon.

[Wendy]

I first heard of this soup from tv (so educational). Remember the Soup Nazi on Seinfeld? Mulligatawny was Kramer's favorite and that was the first time I ever made this. need to make it again! thanks for reminding me!

[Trish Nemeth]

Sounds really good and I make my own Mango Chutney (I freeze it in smaller containers).