Prep 20 mins
Cook 30 mins
An Indian dish adopted by the Brits during their occupation. I love this combination of tart and spicy. Try basmati or jasmine rice for a nice change.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 medium onion, diced
- 1 large carrot, diced
- 3 stalks celery, diced
- 1 large granny smith apple, peeled, cored, & diced
- 1 leek, washed and diced
- 2 tablespoons curry powder
- 1⁄2 teaspoon cayenne
- 1 tablespoon ground almonds (optional)
- 1 tablespoon ground pecans (optional)
- 6 cups warm chicken stock or 6 cups vegetable stock
- 1⁄2 cup heavy cream or 1⁄2 cup coconut milk
- 2 cups cooked chicken, diced
- 1 cup cooked rice
- salt and pepper
- Saute onion, carrot, celery, leek, in butter until soft.
- Add apple, curry, cayenne and ground nuts and cook several minutes.
- Stir in flour and cook several more minutes.
- Gradually add warm stock and cream, simmer until vegetables are tender.
- Add chicken and rice and simmer 5 minutes.
- Season with salt and pepper and garnish with sliced scallions.
Don't omit the coconut milk! That's what makes this really stand out amongst the other mulligatawny recipes. Love it.
Very nice version of this classic dish. I loved it!
I haven't made Mulligatawny in years. I like this version. Used all ground almonds and a combination of half cream/half coconut milk which gave a nice balance of creamy but not overly coconutty. Pureed about half of the soup with an immmersion blender. This soup would definitely taste better the next day after having sat in the frig. Chose the basmati for a more authentic taste and cut my homemade curry powder by about a 1/3 tsp. Granny Smiths are a good choice of apple for balance of flavors. Garnished soup with both scallions and fresh cilantro. cg