Mulligatawny Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 29.58 ml unsalted butter
- 8 chicken thighs or 8 about 2 1/2 pounds chicken pieces
- 2 medium onions, finely diced
- 2 celery ribs, finely diced
- 1 medium carrot, finely diced
- 29.58 ml curry powder
- 709.77 709.77 ml canned low sodium chicken broth or 709.77 ml water
- 473.18 ml unfiltered apple cider
- salt
- cayenne pepper, to tatste
- 78.78 ml dried lentils
- 340.19 g potato, peeled and diced
- 4.92 ml dried dill
- 236.59 ml apple, peeled and chopped (about 2 small apples)
- 236.59 ml plain yogurt
- 12 sprig cilantro (fresh coriander)
directions
- In large soup pot over medium heat, melt butter. Add the chicken, onions, celery, and carrot, sprinkle with curry powder, and mix well.
- Cook, stirring occasionally, for 15 minutes.
- Add the stock, cider, salt, cayenne pepper, and lentils.
- Cover, reduce the heat to low, and cook for 20 minutes.
- Add potatoes and dill and cook 20 minutes longer.
- (The soup can be prepared in advance to this point, cooled, and refrigerated.).
- Just before serving, reheat soup if necessary.
- Add the apples, then remove from the heat and whisk in the yogurt.
- Pour the soup into a tureen, garnish with cilantro, and serve immediately.
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Reviews
-
This is a great recipe and rivals anything I have eaten at Indian restaraunts. As curry powders are quite variable in their degree of spice, I suggest adding just 1/2 of the curry powder and no cayenne pepper while braising the chicken. Then about 10 minutes into boiling the stock, taste and add curry powder until you have the flavor you like. Then add cayenne to adjust the heat if needed. Also, I used apple juice and salted butter as I did not have cider or unsalted butter.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana