If you’re searching for a soup that packs a punch of flavor, look no further than this Spiced Indian Chicken Mulligatawny Soup. It combines warming spices with tender chicken and hearty vegetables, offering a delicious escape to the rich culinary tradition of India.
Imagine a vibrant bowl of this soup, where each spoonful is a delightful mix of spices and textures. Perfect for those chillier evenings, this recipe is simple enough for weeknight cooking but impressive enough to serve at a dinner gathering. You might just find it becomes a staple in your kitchen!
A Hearty and Flavorful Mulligatawny Soup
This Mulligatawny Soup is a delightful fusion of chicken, lentils, and a variety of spices that create a rich, aromatic experience. The taste is a harmonious balance of savory and spicy, with a hint of sweetness from the apples or carrots, making it a unique and satisfying dish.
Ingredients
- 1 lb boneless, skinless chicken thighs, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 carrots, diced
- 2 stalks celery, diced
- 1 apple, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté Aromatics: In a large pot, heat some oil over medium heat. Add onions, garlic, and ginger, cooking until the onions are translucent.
- Cook the Chicken: Add the diced chicken to the pot and sauté until browned on all sides.
- Add Veggies and Spices: Stir in carrots, celery, and apple, followed by the curry powder, turmeric, cumin, and cayenne pepper. Cook for a couple of minutes until fragrant.
- Combine Ingredients: Add the lentils, chicken broth, and coconut milk. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
- Blend (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with chopped cilantro and lime wedges.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 30g
