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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
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.