Mulligatawny Soup

A British-Indian chicken stew with curry, apple, coconut and rice.

Many years ago, I studied with the former head of the Moscow Circus school, Yuri Belov. Yuri always said, “There is nothing new under the sun. You just have to take an idea and make it your own.” I think that is true with recipes as well. Everyone puts the ingredients together in their own way. Be creative. Make a dish better, or more like you think it should taste.

Mulligatawny Soup is one of those recipes.

I don’t know why Myra started on this recipe. These notes (in the picture) were buried in one of her cookbooks. So I know it went through a lot of versions before she felt it was just right. I learned that from her: You can start from a known recipe and keep tasting it until it’s right for you.

There are a few of her recipes that have long lists of ingredients. This is one of them. I recommend using the Savory Spice Shop Medium Curry in place of regular curry spice.

Get your big soup pot out— this recipe makes a big batch of soup! But if you’re going to go to the trouble of getting all of these ingredients together, you might as well make a lot. Forget inviting the neighborhood over for soup. This soup freezes well and can warmed up whenever you want another bowl.

Mulligatawny

A British-Indian stew of chicken, curry, apple and rice.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Course Soup

Cuisine British-Indian

Servings 10 servings

Equipment

• 1 food processor Not necessary, but helpful since there is a lot of chopping.
• knives, cutting board and measuring cups and spoons
• 1 large soup pot
• 1 big spoon

Ingredients

  

• 1/4 cup vegetable oil
• 2 cups onions, chopped
• 8 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger

spices

• 1/2 teas. ground cinnamon
• 1/2 teas. ground cloves
• 1/2 teas. 5 spice powder, or star anise
• 2 TBLS. curry powder I use Savory Spice Shop Medium Curry
• 2 teas. tumeric
• 1.5 TBLS. paprika
• 1 teas. chili powder
• 1 teas. black pepper

soup

• 1/4 cup tomato paste
• 1 apple, chopped
• 2 quarts chicken broth
• 1/2 lb carrots, chopped
• 2 cups celery, cut in two lengthwise and sliced
• 2 cups boneless chicken, cut into bite sized pieces about 1 pound
• 1/4 cup chicken base
• 1 cup white rice I use basmati rice
• 3/4 cup fine unsweetened coconut
• 1 banana, mashed
• 1/4 cup corn starch, dissolved in 1/4 cup of cold water
• 1/4 cup lime juice
• 1 bunch cilantro, chopped

Instructions

 

• Cook onions on medium in 1/4 cup of vegetable oil until limp.
• Add garlic and ginger, and stir for 4 minutes.

  Add the 8 spices and stir for 1 minute.
• Add the tomato paste, apple, chicken broth and chicken base.

  Bring to a boil.
• Add the carrots, celery chicken, coconut and rice.

  Simmer until rice is soft (about 15 minutes).
• Add the banana and corn starch. simmer for 2 or 3 minutes, until thickened.
• Turn off the heat, and add the lime juice and cilantro.

  Serve immediately.

Keyword apples, chicken, coconut, curry powder, Gluten Free, rice