Spicy Mulligatawny Soup ( Chicken )
photo by lazyme
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 14.79 ml vegetable oil
- 226.79 g boneless skinless chicken breast, chopped
- 236.59 ml gala apples, chopped
- 177.44 ml onion, chopped
- 118.29 ml carrot, chopped
- 118.29 ml celery, chopped
- 118.29 ml green bell pepper, chopped
- 29.58 ml flour
- 14.79 ml curry powder
- 4.92 ml ground ginger
- 2.46 ml crushed red pepper flakes
- 1.23 ml salt
- 2 (822.13 g) can fat free chicken broth
- 78.78 ml mango chutney
- 59.14 ml tomato paste
- chopped fresh parsley or cilantro, to serve
directions
- Chop chicken into small cubes.
- Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
- Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
- Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
- Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
- Add chicken and cook for 2 minutes until it's heated through.
- Sprinkle with parsley or cilantro to serve.
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Reviews
-
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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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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This was the first curry I ever made!! It was so gooood =) I loved it, it was a wonderful valentines dinner. I added probably to much chicken, so I added a little more of everything else. I added one small can of tomato paste, which I am not sure if that was a lot more than i should have, but next time I wont add any ..or just a teaspoon. It tasted 110% without the paste, but about 108% with. Thanks for the 5 star recipe =)
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Tweaks
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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!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.