Spicy Chicken Mulligatawny Soup
This Spicy Chicken Mulligatawny Soup is a vibrant fusion of Indian spices and British culinary traditions, creating a comforting and flavorful dish. The combination of tender chicken, aromatic vegetables, and a hint of sweetness from the Granny Smith apple makes it truly unique. Infused with fragrant curry powder and a touch of heat from cayenne, this soup is perfect for cozy evenings. Serve it over a bed of fluffy basmati or jasmine rice for a hearty meal that warms the soul. Enjoy the balancing act of tartness and spice in every delightful spoonful.
6
Servings
N/A
Calories
18
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Flour
2 tablespoons (all-purpose)
Onion
1 medium (diced)
Carrot
1 large (diced)
Celery
3 stalks (diced)
Granny Smith Apple
1 large (peeled, cored, and diced)
Leek
1 large (washed and diced)
Curry Powder
2 tablespoons (spices)
Cayenne Pepper
1/2 teaspoon (spices)
Ground Almonds
1 tablespoon (optional)
Ground Pecans
1 tablespoon (optional)
Warm Chicken Stock
6 cups (can substitute with vegetable stock)
Heavy Cream
1/2 cup (or coconut milk)
Cooked Chicken
2 cups (diced)
Cooked Rice
1 cup (any variety)
Salt
to taste (seasoning)
Pepper
to taste (seasoning)
Sliced Scallions
for garnish
Instructions
1
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, celery, and leek. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
2
Stir in the diced Granny Smith apple, curry powder, cayenne, and ground almonds/pecans (if using). Cook for an additional 3-4 minutes until the mixture is fragrant.
3
Sprinkle in the flour and cook, stirring constantly, for another 2-3 minutes to create a roux.
4
Gradually add the warm chicken stock, stirring continuously to avoid lumps. Then, stir in the heavy cream (or coconut milk) and bring the mixture to a simmer.
5
Reduce heat to low and let the soup simmer until all vegetables are tender, about 15-20 minutes.
6
Add the diced cooked chicken and cooked rice, allowing them to heat through for about 5 minutes.
7
Season the soup to taste with salt and pepper. Serve hot, garnished with sliced scallions for a fresh crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chicken Mulligatawny Soup?
This soup is a vibrant fusion of Indian spices and British culinary traditions, featuring tender chicken, aromatic vegetables, and a hint of sweetness from Granny Smith apples.
What makes this Mulligatawny soup unique?
The unique flavor comes from the combination of tart Granny Smith apples, fragrant curry powder, and a touch of cayenne heat, balanced by ground almonds or pecans.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
What kind of apple is recommended for this soup?
A large Granny Smith apple is recommended, peeled, cored, and diced, for its specific tartness.
Can I make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut milk to make it dairy-free.
Is there a substitute for chicken stock?
Yes, you can easily substitute the chicken stock with vegetable stock.
What type of rice should I use?
You can use any variety of cooked rice, though fluffy basmati or jasmine rice are excellent choices.
Are the ground nuts mandatory?
No, the ground almonds or pecans are listed as optional ingredients.
How long does it take to sauté the initial vegetables?
The onion, carrot, celery, and leek should be sautéed for about 5-7 minutes until soft and translucent.
What is the heat level of this soup?
The soup is described as spicy, containing 2 tablespoons of curry powder and 1/2 teaspoon of cayenne pepper.
How do I thicken the soup?
The soup is thickened by creating a roux with 2 tablespoons of butter and 2 tablespoons of all-purpose flour.
When should I add the cooked chicken?
Add the diced cooked chicken near the end of the process, allowing it to heat through for about 5 minutes.
What garnish is suggested?
The soup is best served garnished with sliced scallions for a fresh crunch.
How long should the soup simmer?
After adding the stock and cream, let the soup simmer on low heat for 15-20 minutes.
What vegetables are included in the base?
The base consists of onion, carrot, celery, and a large leek.
How much curry powder is used?
The recipe calls for 2 tablespoons of curry powder.
Do I need to cook the rice separately?
Yes, the recipe requires 1 cup of already cooked rice to be added at the end.
How do I prepare the leek?
The leek should be washed thoroughly and diced before being added to the pot.
What is the purpose of ground almonds or pecans?
They add a subtle depth and thickness to the soup's texture and flavor profile.
Can I use leftover chicken?
Yes, using 2 cups of diced cooked chicken makes this a great recipe for utilizing leftovers.
How much liquid is required?
The recipe requires 6 cups of warm chicken stock and 1/2 cup of heavy cream or coconut milk.
What category of food does this recipe belong to?
This recipe is categorized under Curries and is also considered a soup.
Is this a quick dinner option?
Yes, it is tagged as a quick dinner, especially since it uses pre-cooked chicken and rice.
How do I prevent lumps in the soup?
Gradually add the warm chicken stock while stirring continuously after creating the roux.
What is the first step in the instructions?
The first step is to melt butter in a large pot over medium heat and sauté the onion, carrot, celery, and leek.
What seasonings are used at the end?
The soup is seasoned to taste with salt and pepper before serving.
Is this soup considered healthy?
Yes, it is tagged as a healthy comfort food option.
What is the consistency of the final soup?
It is a hearty, thickened soup with tender chunks of chicken, rice, and vegetables.
Can I use different spices?
While curry powder and cayenne are standard, you can adjust the amounts to suit your spice tolerance.
What is the serving suggestion?
Serve it hot, garnished with scallions, potentially over a bed of extra rice for a heartier meal.