Mulligatawny Soup

This is a recipe I tried some time ago. A friend gave it to me after I insisted on having the recipe after she served me this soup. Not sure where she got it from but it is one that I have and plan to use frequently!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 2  tablespoons butter
• 2  tablespoons  oil
• 1 1⁄2 lbs  boneless chicken thighs, diced, skinless
• 2  tablespoons garam masala
• 1⁄2 teaspoon salt
• 2  cups onions, diced
• 1⁄2 cup celery, diced
• 1⁄2 cup carrot, diced
• 5  garlic cloves, minced
• 2  tablespoons ginger, finely grated
• 2  cups granny smith apples, peeled, cored and diced
• 1  cup yukon gold potato, peeled and diced
• 1  cup sweet potato, peeled and diced
• 3⁄4 cup squash, diced
• 6  cups chicken or 6  cups  vegetable stock
• 3⁄4 teaspoon black pepper, freshly ground
• 3⁄4 cup zucchini, diced
• 1  cup  Baby Spinach, tightly packed
• 1 (14 ounce) can unsweetened coconut milk
• 1  cup tomatoes, peeled, seeded and chopped
• 1 1⁄2 tablespoons apple cider vinegar
• 3  cups basmati rice, cooked
• 1⁄4 cup fresh cilantro leaves, chopped

Directions

1. In a 5-quart saucepan over medium heat and add the butter and oil.
2. Meanwhile, season the diced chicken with the garam masala and 1/2 teaspoon of the salt. Once the oil is hot, add the chicken and cook, stirring often, until golden brown.
3. Set chicken aside in a plate and allow to cool. Meanwhile, add the onions, carrots and celery to the hot pan and saute for about 4 to 5 minutes.
4. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 minutes.
5. Add the potatoes, sweet potatoes, and squash to the pan, along with 4 cups of the chicken stock . Raise the heat to high and bring to a boil.
6. Reduce to a simmer and cook until the potatoes are tender, about 8 - 10 minutes.
7. Add the reserved chicken, the pepper, remaining 2 cups of chicken stock, spinach, zucchini, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the chicken is tender, about 15 minutes. Remove from the heat and stir in the cider vinegar.
8. Adjust seasoning, if necessary.
9. Serve the soup, on 1/4 cup of the rice in a warmed bowl, garnish with cilantro.