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.