Cook1 hr 12 mins
I got this recipe years ago from The Canadian Living Cookbook
Make and share this Mulligatawny Soup recipe from Food.com.
- Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
- Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
- Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
- Spoon over rice and garnish with cilantro.
Excellent soup! I was looking for a Mulligatawny that was creamy, to replicate one that I just had at a restaurant. This soup was very good. I used half-n-half since that's what I had on hand, and I kicked the curry powder up by an additional 1/2 tablespoon because my powder wasn't as pungent as many. Also, next time I plan on reserving 1/2 Cup of diced apple for a nice garnish on top in lieu of the cilantro. I love the contrast of crisp fresh tart apples to the hot curry flavors. Lastly, since I had some orzo pasta on hand, I used that in lieu of the rice. Don't think that makes much of a difference though, but it's a unique use. I'm filing this one away and will make again and again. Thanks so much!
This really surpassed my expectations and was a huge hit! I made this exactly as posted, buying some chicken cut up for stir-frying, which I further diced. That made things go even quicker! I used 6 cups of chicken stock, Granny Smith apples and brown rice. I also used a little bit more cayenne, which notched up the heat a bit. This was pure comfort in a bowl and something I will be making more often! Made for Spring PAC 2014.
I made this last night while the wind was howling and I loved it! Only made 2 small changes - used quinoa instead of rice because I realized I was all out and I used whipping cream because it's what I had on hand, but I did use less... Next time I would bump up the curry powder to make it a little spicier! Made for PAC Spring '11