Mulligatawny – Curry-flavored chicken soup.
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- Salt, to taste
- 1 large spoonful of curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1/2 tsp dry mustard
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, finely chopped
- 2 tbsp tomato paste
- 2 medium Yukon Gold potatoes, cubed
- 1 large fresh tomato, diced
- 2 Granny Smith apples, peeled and diced
- 1/2 cup red lentils
- 1 bay leaf
- 1 tsp tamarind paste
- 6 cups homemade or store-bought chicken broth
Mulligatawny is a rich and aromatic soup hailing from Indian cuisine, influenced by British colonial times. The name translates to 'pepper water', and true to its name, it features a robust blend of spices. This comforting soup combines chicken, red lentils, and vegetables like carrot and apple, simmered in a spiced broth with curry powder, coconut milk, and chicken stock. It's finished with a squeeze of lemon juice for a touch of acidity. Mulligatawny is a filling and flavorful soup that serves as a perfect starter or as a main dish on a chilly evening.
Today, I am excited to share with you an all-time favorite–a hearty and savory Mulligatawny Soup. This beloved dish has British-Indian roots and brings a burst of flavor with every spoonful. The name itself may translate to "pepper water," but trust me, this soup is so much more than that, featuring boneless chicken, a symphony of spices, and the tartness of Granny Smith apples. Let's embark on this culinary adventure and add some exotic warmth to our kitchens!
Ingredients:
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- Salt, to taste
- 1 large spoonful of curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1/2 tsp dry mustard
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, finely chopped
- 2 tbsp tomato paste
- 2 medium Yukon Gold potatoes, cubed
- 1 large fresh tomato, diced
- 2 Granny Smith apples, peeled and diced
- 1/2 cup red lentils
- 1 bay leaf
- 1 tsp tamarind paste
- 6 cups homemade or store-bought chicken broth
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Equipment: Soup pot, cutting board, chef's knife, wooden spoon
Servings: 6
Instructions:
1. In a large soup pot, heat butter and oil over medium-high heat. Add the chicken thighs, season with salt, and brown for about 4-5 minutes on each side. Once browned, remove and set aside on a plate to cool.
2. Prepare your spice blend in a small bowl by combining curry powder, garam masala, ground cumin, black pepper, dry mustard, coriander, and cayenne pepper.
3. Once the chicken has cooled, chop it into bite-sized pieces and set aside.
4. Reduce the heat to medium. Add the spice blend to the pot and cook for 30 seconds, stirring constantly, to toast the spices and release their aromatic oils.
5. Add the minced garlic and ginger. Stir consistently and cook for another minute.
6. Toss in the diced onions, celery, and carrots, along with a pinch of salt. Cook for 3-4 minutes until the onions begin to turn translucent.
7. Stir in the tomato paste and continue to cook the mixture for another 3 minutes.
8. Introduce the cubed potatoes, diced tomatoes, and diced apples to the pot. Add red lentils and a bay leaf for flavor.
9. Incorporate the tamarind paste, ensuring it's evenly mixed into the soup.
10. Pour in 6 cups of broth, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 30 minutes, or until the lentils and vegetables are soft.
11. Return the chopped chicken to the pot, and simmer for an additional 10 minutes, allowing the flavors to meld together.
12. Taste for seasoning and adjust as necessary.
13. Serve hot, garnished with fresh herbs if desired, and enjoy the depth of flavor in this comforting soup.
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Attribution: Recipe by Chef John from Food Wishes. Watch the original recipe and many more at https://www.youtube.com/@foodwishes.
Cooking Tips:
- If you'd like to thicken the soup further, you can puree a portion of the soup and mix it back in.
- The flavors of this soup deepen over time, making it a great option for leftovers or meal prep.
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