Thursday, April 21, 2011

A Simple Spicy Soup

    So I am still eating the Tandoori Chicken. It's on it's last day today, so I need to use it all up. What better way to do that, than to make a pot of soup. And I have just the recipe for the job. Chicken Mulligatawny.
    Chicken Mulligatawny is an Indian curried soup similar to our North American "Chicken and Rice Soup". It is flavored with curry and various other Indian flavors, given a yellowish color by using turmeric, and is traditionally thickened with rice. When translated literally, it means "pepper water".
    This is a delicious, hearty soup that is guaranteed to warm you up on a chilly day. I make my version using chicken or turkey, but have read recipes that have used beef or lamb as well. Whatever suits your mood will do...

Chicken Mulligatawny:

1 Tbsp. butter
1 Tbsp. oil
3 celery stalks, finely chopped
1 medium onion, finely chopped
2 carrots, finely chopped
2 Tbsp. all purpose flour
2 tsp. garam masala
1 1/2 tsp. ground coriander seed
1 tsp. turmeric
1/2 tsp. cayenne
4 cups of chicken stock
1 bay leaf
1/2 cup raisins or snipped prunes (optional)
    (I'm not really in favor of these. I've added them a few times just to try them out, but they're just plain weird. They swell up from the liquid of the soup and basically become "grapes" again...ick)
1/2 cup granny smith apples (peeled, cored and cubed)
1/2 tsp. lemon zest
1/4 tsp. crushed thyme (dried)
salt and pepper to taste
2 cups basmati rice (cooked)
2 cups tandoori chicken (precooked and diced)
1/2 cup milk or light cream
1 cup light coconut milk (canned)
shredded coconut and cilantro as garnish

(1) In a large pot heat butter and oil.
(2) Add the celery, onion and carrots. Cook until tender. (About 15 minutes)

(3) In a separate bowl combine together flour, garam masala, coriander, turmeric and cayenne pepper.

(4) Add to the pot, and stir to combine. Cook for about 3 minutes, or until fragrant.
(5) Add chicken stock, bay leaf, raisins, apples, lemon peel, thyme, salt and pepper.
(6) Bring to a boil. Reduce heat and simmer for 20-25 minutes.
(7) Remove bay leaf. Add the chicken and rice.
(8) Before serving add milk and coconut milk.

(9) Garnish with cilantro and shredded coconut. Serve with warm Naan bread.

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