Mulligatawny (Spicy Indian Chicken Soup)
Soups • Indian
Description
Mulligatawny (Spicy Indian Chicken Soup)
Ingredients
- Olive Oil 2 tablespoons
- Onion 2 heads
- Carrot 3 pieces
- Parsnip 2 pieces
- Potato 1 piece
- Red Curry Powder 3 tablespoons
- Orange Bell Peppers 1 piece
- Basmati rice 5 oz
- Spiced Tomato Juice 25 oz
- Ground coriander 1 bunch
- Poultry 1 piece
- Bay leaf 1 piece
- Green peppercorns 6 pieces
- Salt 1 teaspoon
- Celery stalk 1 piece
Step-by-Step Guide
Step 1
Cook the rice in boiling salted water until done. Drain.
Step 2
Place the chicken in a large pot and add the bay leaf, black pepper, salt, 1 chopped carrot, chopped celery, and 1 halved onion. Fill the pot with water, bring to a boil, skim off the foam, and simmer for 45 minutes. Transfer the chicken to a plate and remove the skin. Shred the meat from the bones and cut it into small pieces. Strain the broth and return it to the pot. Set over high heat and cook until reduced by half.
Step 3
Meanwhile, heat half of the olive oil in a pot over low heat. Add finely chopped onion and cook until soft, about 5 minutes. Add the remaining oil and chopped carrot, potato, parsnip, and red pepper. Cook for 3 minutes. Increase the heat and add the curry paste. Cook for 2 minutes, stirring. Then add the tomatoes and 1 liter of broth. Season with salt, bring to a boil, reduce the heat, cover, and simmer for 10 minutes until the vegetables are tender.
Step 4
Add the rice and chicken and cook for another 3 minutes. Serve in bowls and sprinkle with cilantro.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!