Mulligatawny soup
Recipe for mulligatawny soupClassic Indian curry soup with chicken, red lentils, and plenty of vegetables. It tastes delicious on a cold autumn or winter day, and both kids and adults love this soup.
Ingredients
- 800 g chicken breast
- 40 g butter for frying, possibly extra as needed.
- 2 onions
- 3 carrots
- 3 stalks celery
- 4 cloves garlic finely grated
- ½ tablespoon fresh ginger finely grated
- ½ red chili finely chopped
- 170 g red lentils rinsed in cold water before use
- 2 green apples peeled, cored, and cut into cubes.
- 2 tbsp all-purpose flour
- 1 l chicken stock
- 1 can coconut milk
- ½ lime juice
Spices
- 2½ tbsp curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar
- Pepper
Sides
- 320 g basmati rice
- Fresh cilantro chopped
- ½ red chili finely chopped
Instructions
- Cook the rice according to the package instructions. While the rice is cooking, prepare the soup.320 g basmati rice
- Clean the chicken breasts of tendons and fat. Cut them into bite-sized pieces and set them aside.800 g chicken breast
- Peel the onions and dice them. Peel and chop the carrots into suitable-sized pieces. Split the celery stalks lengthwise and chop them into pieces.2 onions, 3 carrots, 3 stalks celery
- In a large, thick-bottomed pot, melt the butter. Add the diced onions and sauté them over medium heat until they become translucent. Add garlic, ginger, and chili, and sauté for about a minute. Then add the carrots and celery and sauté for a couple of minutes.40 g butter, 4 cloves garlic, ½ tablespoon fresh ginger, ½ red chili
- Next, add the curry, coriander, cumin, turmeric, bay leaves, salt, and pepper, along with the chicken breast pieces. Reduce the heat slightly and sauté until the chicken is no longer raw. When the chicken is nearly cooked, sprinkle the flour over it and sauté for about a minute. Add more butter as needed, making sure the spices don't burn. The flour helps thicken the soup.2½ tbsp curry powder, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 2 bay leaves, 1 tsp salt, Pepper, 2 tbsp all-purpose flour
- Now, add the chicken stock, coconut milk, lentils, and sugar. Stir well in the pot, making sure to scrape up any bits at the bottom. Bring it all to a boil, reduce the heat, and cover the pot. Let the soup simmer for 15 minutes.170 g red lentils, 1 l chicken stock, 1 can coconut milk, 1 tsp sugar
- After 15 minutes, add the apple pieces to the soup along with lime juice. Cover the pot again and let the soup simmer for another 15 minutes. When the soup is fully cooked, taste it and adjust the seasoning with extra salt and sugar if needed, just before serving.2 green apples, ½ lime
- Serve with cooked rice and garnish with chopped cilantro and chili.Fresh cilantro, ½ red chili
Nutrition
Serving: 1personCalories: 1161kcalCarbohydrates: 134gProtein: 71gFat: 39gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 157mgSodium: 1323mgPotassium: 2269mgFiber: 21gSugar: 21gVitamin A: 8320IUVitamin C: 38mgCalcium: 167mgIron: 11mg
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