Spicy Mulligatawny Soup ( Chicken )

"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!"
 
Spicy Mulligatawny Soup  ( Chicken ) created by lazyme
Ready In:
25mins
Ingredients:
16
Serves:
2-4
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ingredients

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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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  1. Ira Weiss
    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!
     
  2. Ira Weiss
    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!
     
  3. AstroTurf
    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.
     
  4. newmama
    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.
     
  5. Aleacia
    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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