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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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    Units: US | Metric


    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


      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!

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    • on May 27, 2008


      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.

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    • on April 25, 2008


      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.

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    Read All Reviews (9)


    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
    Total Fat 11.4 g
    Saturated Fat 1.7 g
    Cholesterol 72.6 mg
    Sodium 2410.9 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 7.0 g
    Sugars 15.9 g
    Protein 30.6 g

    The following items or measurements are not included:

    mango chutney

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