Chicken Mulligatawny Soup Recipe
Mulligatawny soup is a dish that means many things to many people; my version is an Anglo Indian Chicken soup that is spicy hot with a hint of sweetness.
Servings 2 Servings
Calories 768kcal
Ingredients
- 1 Chicken Leg
- 20 g Ginger ½ Thumb Sized Piece
- 2 Garlic Cloves
- 1 Small-Medium Echalion or Banana Shallot 35g
- 1 Small-Medium Tomato 100g
- 1 Small Carrot 50g
- 1 Granny Smiths Apple
- 2 tablespoon Ghee
- 6 Curry Leaves
- 1 Green Chilli
- 1 Cinnamon Stick
- 1 tablespoon Black Pepper Freshly Ground
- 1 teaspoon Mustard Seeds
- 1 teaspoon Fennel Seeds
- 1 tablespoon Tomato Paste
- 1 teaspoon Gram Flour
- 500 ml Chicken Stock 2 Cups
- 200 ml Tin of Coconut Milk 7oz
- ½ teaspoon Salt Plus extra to season the chicken
- 1 teaspoon Ground Turmeric
- 1 tablespoon Dried Fenugreek Leaves
- 2 tablespoon Mango Chutney
Instructions
- Peel and mash the garlic cloves into a paste.
- Peel and grate the ginger and mix it in a bowl with the mashed garlic.
- Cut the shallot in half lengthways, then peel and chop it as finely as you can.
- Cut the carrot into a 3-4mm (⅛-¼") dice.
- Chop the tomato into a 5mm (¼") dice.
- Peel and core the apple, then cut it into a 5mm (¼") dice. Place the apple into acidulated water (lemon juice and water mix) to prevent it from browning.
- Slit the green chilli in half lengthways.
- Heat a heavy-based saucepan (24cm or 10") over a medium-high heat and add the ghee when it is hot.Season the chicken, then place it in the pan and brown it on both sides. This will take about 2-3 minutes on each side, then remove and set aside.
- Add the curry leaves, slit green chilli, and cinnamon stick and cook for 60 seconds.
- Add the garlic and ginger, chopped shallot, carrot, mustard seeds, black pepper and fennel seeds and cook for 2 minutes, stirring regularly.
- Toss in the diced tomato, tomato paste and gram flour and cook for a further minute, stirring continuously.
- Pour in the chicken stock and coconut milk and stir to combine.
- Add the salt, turmeric, dried fenugreek leaves and diced apple and mix.
- Drop the chicken leg into the soup, reduce the heat to low and simmer for 25 minutes.
- Remove the chicken leg, remove and discard the skin and then shred the meat before returning it to the pan. Stir in the mango chutney and simmer for a final 5 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 768kcal | Carbohydrates: 45g | Protein: 42g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 15g | Cholesterol: 203mg | Sodium: 1028mg | Fiber: 8g | Sugar: 23g
