Mulligatawny Soup

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Mulligatawny Soup

star rating (3) rate this recipe »
Published prior to 2008

This hearty soup has a great mixture of sweet and savory flavors. Though the recipe is made with chicken that you cook, it's also a great way to use up leftover turkey.

The name of the soup looks as daunting as the recipe (though it's simply the number of ingredients which make it appear complicated). Mulligatawny (with the accents on the first and fourth syllables) comes from the Tamil milakutanni, "pepper water." The soup is East Indian in origin, as you can probably guess by the array of spices and the pairing of meat and fruit.

4- to 5-pound chicken, cut up
1/3 cup King Arthur Unbleached All-Purpose Flour
1/3 cup vegetable oil
2 onions, finely chopped (about 1 1/2 cups)
4 carrots, sliced about 1/2-inch thick
2 stalks celery, sliced about 1/2-inch thick
2 tart apples (such as Granny Smith), peeled, cored and cubed
1 1/2 tablespoons curry powder
1 1/2 teaspoons salt
3/4 teaspoon mace
1/4 teaspoon chili powder
dash cayenne
3/4 cup shredded coconut
1 bay leaf
3 cups chicken broth
1 cup apple juice
4 cups water
1 cup raisins
1 cup wild or brown rice
sliced almonds (optional)

Shake chicken pieces, a few at a time, in a plastic bag with flour. Reserve unused flour. Brown chicken in oil over medium-high heat in a large Dutch oven.

Remove chicken from pan and add onions, carrots, celery and apples. Cook until onions become transparent.

Combine curry powder, salt, mace, chili powder, cayenne and reserved flour. Sprinkle over onion mixture. Stir and cook for 2 minutes.

Add browned chicken, coconut, bay leaf, chicken broth, apple juice and water. Mix thoroughly. Simmer, covered, for 1 hour.

Remove chicken from pan. Discard skin. Remove meat from bones and dice or shred into bite-sized pieces.

Return chicken to pot with raisins and rice. Cook, covered, for 1 hour. Remove bay leaf. Serve with sliced almonds sprinkled over the top, if desired.

Note: This soup is better the second day. Add almonds just before serving.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 3, January-February 1992 issue.

Reviews

1
  • star rating 11/03/2014
  • Christina (Audrey my toddler helped cook this) from San Luis Obispo CA
  • This recipe was delicious. I added garbanzo beans and used cut up chicken breast tenders. I also omitted the chili since I had little ones that were eating with us. Its even better the next day although most of it was gone by then
  • star rating 12/02/2010
  • Happy2bake from KAF Community
  • I was intrigued with this soup and its name ever since I tried it in Balboa Park. My friends do not like curry and so would not try it, but I loved it. This recipe reminds me completely of that first cup I enjoyed. Had no idea that coconut would be a part of it, or the apples, but it worked very well. Using the wild rice gave it the distinctive brown color I remember - shortly after I added it and began stirring, the dark brown color began to emerge from the bottom of the pot and I understood how it happened. I did use my leftover turkey from Thanksgiving and even some of the gravy to replace the broth. Also doubled the curry, since I love the taste - didn't have any mace and forgot the raisins (unintentional but the pot was pretty full), and it turned out great. If I had rated it yesterday I might have given it only 4 stars but it is very satisfying today, maybe even better, so it gets 5 stars. Nice balance of flavors, very hearty and healthy. Adding this to my soup rotation (in cooler months I always try to have some type of soup in the refrigerator for a quick snack or meal).
  • star rating 02/10/2009
  • L.Koobs from Hickory,NC
  • While this soup takes a bit of time to prepare, it's worth the time. The combination of ingredients make for a wonderful and unique soup. I shared some with a friend who thought it was great! I would certainly recommend it.
1