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Chicken Mulligatawny

Source: © EatingWell Magazine
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Rating: 3   Reviews: 6 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour
  6 servings, about 1 1/2 cups each
Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.
RECIPE INGREDIENTS
1 tablespoon  canola oil
1 large  yellow onion diced
2 stalks  celery diced
3 cloves  garlic minced
2   Granny Smith apples peeled and diced
1 1/2 teaspoons  hot Madras curry powder (see Tip)
1/2 teaspoon  ground cumin
1/2 teaspoon  ground coriander
1/2 teaspoon  ground ginger
6 cups  reduced-sodium chicken broth
1/2 cup  white basmati rice
12 ounces  chicken breast tenders cut into bite-size pieces
1 cup  lite coconut milk
1 tablespoon  lemon juice
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
3 tablespoons  toasted sliced almonds (see Tip), optional

Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Chicken Mulligatawny Recipe at Cooking.com
DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.


Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty, Meaty Soups
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 230
Fat. Total: 6g
Protein: 20g
Carbohydrates, Total: 26g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 38mg
Sodium: 284mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 6 reviews »

Rating: 1
by: Veena Reviewed: 10/04/2010
This is not Mulligatawny Soup!
Sorry to say this and burst your bubble! This is not and nowhere close to a Mulligatawny soup. That soup is name after 'Mulaguthanni' meaning Pepper water! It is supposed to be a light and simple soup which is in many ways closer to a Rasam' recipe with Chicken in it. This one sounds great but closer to a Thai soup rather than a Mulligatawny soup!
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