Aws Mulligatwanay Recipes

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THE BEST MULLIGATAWNY SOUP RECIPE



The Best Mulligatawny Soup Recipe image

Provided by Victor

Categories     Soup

Time 1h20m

Number Of Ingredients 17

6 chicken thighs ((about 1 lb total, skinless, boneless, cut into 1/2-inch cubes; see notes for substitutions))
1/2 cup yellow onions (chopped)
2 celery stalks (chopped)
2 small carrots (diced)
1 leek (thinly sliced (white part only))
1/2 stick butter ((unsalted))
2 Tbsp all-purpose flour
2 tsp mild curry powder (or medium / hot for more burn in your mouth)
5 cups chicken stock ((or chicken broth))
1/2 apple (cored and finely chopped)
1/4 cup white rice
Salt (to taste)
Freshly ground black pepper (to taste)
1/8 tsp ground nutmeg
1/8 tsp dried thyme
1 cup heavy cream (heated (optional))
Chopped fresh parsley

Steps:

  • Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
  • Add the flour and the curry, and cook over medium heat for 5 more minutes.
  • Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
  • Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
  • When serving, add heated cream (optionally) and chopped fresh parsley.

Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

MULLIGATAWNY



Mulligatawny image

A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.

Provided by Brian Genest

Time 2h45m

Yield 10

Number Of Ingredients 27

3 (5 ounce) skinless, boneless chicken breast halves
2 teaspoons chili powder
2 teaspoons salt, divided
3 tablespoons coconut oil
4 medium carrots, diced
1 medium Granny Smith apple - peeled, cored, and sliced
1 medium onion, diced
2 stalks celery, diced
3 tablespoons minced garlic
2 tablespoons minced fresh ginger
4 cups chicken stock, or more as needed
1 ½ cups coconut milk
½ cup dry red lentils
1 tablespoon red curry powder
1 tablespoon hot (Madras) curry powder
1 tablespoon ground cumin
1 tablespoon chopped fresh thyme
1 tablespoon hot English mustard
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper
1 bay leaf
4 tablespoons tomato paste
4 cups cooked rice

Steps:

  • Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
  • Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
  • Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
  • Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
  • Spoon cooked rice into bowls and ladle soup over top to serve.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 37.8 g, Cholesterol 26.6 mg, Fat 13.6 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.4 g, Sodium 1058.9 mg, Sugar 5.4 g

SLOW-COOKER MULLIGATAWNY SOUP



Slow-Cooker Mulligatawny Soup image

This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.

Provided by Sarah DiGregorio

Time 6h10m

Yield 6 servings

Number Of Ingredients 18

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

Steps:

  • Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
  • Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

MULLIGATAWNY SOUP



Mulligatawny Soup image

This soup is a British-Indian cuisine hybrid, the result of colonizers' encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. "Milagu tannir," which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook "Classic Indian Cooking," the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. "The present version bears no resemblance whatever to the traditional rasam," she said, adding, "Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it." This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish's British influence.

Provided by Sarah DiGregorio

Time 50m

Yield 6 servings

Number Of Ingredients 20

1/4 cup vegetable oil
1 red or yellow onion, minced
Salt
8 garlic cloves, smashed and chopped
2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup masoor dal (split red lentils)
6 cups chicken broth or stock
1 (14-ounce) can coconut milk
Juice of 1 lime (about 1½ tablespoons)

Steps:

  • Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
  • Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
  • Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
  • Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.

AW'S MULLIGATWANAY



AW'S MULLIGATWANAY image

Number Of Ingredients 19

1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
1 cup carrots, peeled and diced
4 cloves garlic, minced
1 Granny Smith apple, peeled and diced
2 tablespoons minced ginger
1 1/2 pounds diced boneless, skinless chicken breasts
1 cup peeled and diced Yukon gold potatoes
1 cup dried red kidney beans
6 cups chicken stock
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
2 bay leaves
dash cayenne pepper
1 (14-ounce) can unsweetened coconut milk
1 tablespoon lemon juice
3 cups steamed white basmati rice

Steps:

  • Set a 4 or 5-quart saucepan with oil over medium heat. Add onion, celery, carrots and garlic until tender about 5-8 minutes. Meanwhile season the chicken with salt and pepper and cook in separate pan, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool. While the chicken is cooling, add the ginger and apples to the onion mixture and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes and beans to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 2 cups of chicken stock, coconut milk, cumin, ground coriander, bay leaves, cayenne pepper, and turmeric. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the lemon juice. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice.

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