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    You are in: Home / Recipes / Spicy Mulligatawny Soup ( Chicken ) Recipe
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    Spicy Mulligatawny Soup ( Chicken )

    Spicy Mulligatawny Soup  ( Chicken ). Photo by lazyme

    1/2 Photos of Spicy Mulligatawny Soup ( Chicken )

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Engrossed's Note:

    This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop chicken into small cubes.
    2. 2
      Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
    3. 3
      Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
    4. 4
      Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
    5. 5
      Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
    6. 6
      Add chicken and cook for 2 minutes until it's heated through.
    7. 7
      Sprinkle with parsley or cilantro to serve.

    Ratings & Reviews:

    • on March 11, 2012

      55

      I've never tried non-vegetarian Mulligatawny soup before. Every version I've tried in restaurants is vegetarian, some with lentils, most without. This was very good. I had some leftover soup chicken from making stock from bones. Also used a quart of that stock instead of canned. Instead of tomato paste I used 3 medium tomatoes that were on their way out. Last change was to use half the amount of mango chutney because it would have been a little too strong. The advantage of using my own stock is I contolled the salt content completely. Bear in mind this is a soup, the photo shows it served over rice. You can always add more broth to ensure it's not quite so thick. My addition of the tomatoes and 4 ounces additional stock made the difference. As a soup, serve with naan or a couple of samosas and coconut chutney!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008

      55

      My style of cooking was different, I used the same pan that I cooked the chicken to also cook the veggies, didn't want to waste the fond. Used Trader Joe's mango chutney.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2008

      55

      I love curry and this was delicious! I followed pretty much to the T, just added a little bit more of each veggie and 3/4 lb chicken. I also added 1 tsp turmeric and extra chutney. I will be making this again and again! I think raisins would be a really nice addition and will add them next time! Thank you for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Spicy Mulligatawny Soup ( Chicken )

    Serving Size: 1 (395 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 352.0
     
    Calories from Fat 103
    29%
    Total Fat 11.4 g
    17%
    Saturated Fat 1.7 g
    8%
    Cholesterol 72.6 mg
    24%
    Sodium 2410.9 mg
    100%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 7.0 g
    28%
    Sugars 15.9 g
    63%
    Protein 30.6 g
    61%

    The following items or measurements are not included:

    mango chutney

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