Best 2 Spicy Mulligatawny Recipes

Mulligatawny soup is a flavorful and aromatic dish that originated in South India and became popular during the British colonial era. This spicy and comforting soup is typically made with a combination of lentils, vegetables, and either chicken or lamb. The unique flavor of mulligatawny comes from the use of a variety of spices, including curry powder, cumin, coriander, and turmeric. Additionally, the soup is often thickened with rice or lentils and can be served with a variety of accompaniments, such as papadum, naan, or chutney. This article provides two distinct recipes for mulligatawny soup: a traditional version and a vegetarian alternative. Both recipes offer step-by-step instructions, ingredient lists, and cooking tips to ensure a delicious and authentic mulligatawny experience.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY MULLIGATAWNY SOUP ( CHICKEN )

Spicy Mulligatawny Soup ( Chicken ) image

This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!

Provided by Engrossed

Categories Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1/2 lb boneless skinless chicken breast, chopped
1 cup gala apples, chopped
3/4 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tablespoons flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (14 1/2 ounce) cans fat free chicken broth
1/3 cup mango chutney
1/4 cup tomato paste
chopped fresh parsley or cilantro, to serve

Steps:

Chop chicken into small cubes.
Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
Add chicken and cook for 2 minutes until it's heated through.
Sprinkle with parsley or cilantro to serve.

Nutrition Facts : Calories 352.1, Fat 11.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 2410.9, Carbohydrate 34, Fiber 7, Sugar 15.9, Protein 30.6

SPICY MULLIGATAWNY

SPICY MULLIGATAWNY image

Categories Soup/Stew Chicken Low Carb

Yield 4 servings 1 1/4 cups

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/3 cup mango chutney
1/4 cup tomato paste
Chopped fresh parsley (optional)

Steps:

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside. Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired. NUTRITION PER SERVING CALORIES 236(18% from fat); FAT 4.8g (sat 0.8g,mono 1.1g,poly 2.3g); PROTEIN 18g; CHOLESTEROL 33mg; CALCIUM 42mg; SODIUM 599mg; FIBER 4.9g; IRON 1.9mg; CARBOHYDRATE 31g

Tips:

Make sure to use chicken or vegetable stock that is low in sodium, or your soup may end up too salty.
If you don't have any curry powder on hand, you can make your own by combining ground coriander, cumin, turmeric, and ginger.
Adjust the amount of chili pepper to your taste. If you like your soup spicy, add more chili pepper. If you prefer a milder soup, use less chili pepper.
Be sure to cook the rice separately before adding it to the soup. This will help to prevent the rice from becoming mushy.
If you want a thicker soup, add a cornstarch slurry made from equal parts cornstarch and water. Bring the soup to a boil, then add the cornstarch slurry and stir until the soup has thickened to your desired consistency.
Serve the soup hot, garnished with fresh cilantro and a dollop of yogurt or sour cream.

Conclusion:

Mulligatawny soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken or vegetables, and it can be easily customized to your own taste. Whether you like your soup spicy or mild, thick or thin, there is a mulligatawny soup recipe out there for you. So next time you're looking for a hearty and flavorful soup to warm you up on a cold day, give mulligatawny soup a try. You won't be disappointed!