Best 3 Spicy Mulligatawny Soup Chicken Recipes

Indulge in a delightful culinary journey with a taste of Spicy Mulligatawny Soup and embark on an exploration of diverse recipes that tantalize the palate. Discover the harmonious balance of flavors in this classic Indian soup, where aromatic spices dance with the richness of chicken and the refreshing tang of tamarind. Embark on a culinary adventure as you explore variations of this beloved dish, including a vegetarian option brimming with garden-fresh vegetables, a tantalizing vegan version bursting with plant-based goodness, and a gluten-free rendition that caters to dietary preferences. Each recipe unravels a unique symphony of flavors, offering a journey of culinary delights that will leave you craving for more.

Here are our top 3 tried and tested recipes!

CHICKEN MULLIGATAWNY SOUP

Chicken Mulligatawny Soup image

The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.

Provided by Lux

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 59m

Yield 8

Number Of Ingredients 19

Ingredients

1 Granny Smith apple, finely chopped
1 small onion, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
1 jalapeno pepper, finely chopped, or more to taste
3 tablespoons minced ginger
2 tablespoons curry powder
3 cloves garlic, minced
½ teaspoon garam masala
½ teaspoon red pepper flakes
2 tablespoons olive oil
4 cups chicken broth
1 cup seeded and chopped tomatoes
2 skinless, boneless chicken breast halves
1 (14 ounce) can coconut milk
2 cups fresh spinach
¼ cup chopped cilantro, or to taste
3 cups cooked jasmine rice
1 lime, cut into wedges

Steps:

Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g

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

MULLIGATAWNY SOUP WITH CHICKEN

Mulligatawny Soup With Chicken image

Make and share this Mulligatawny Soup With Chicken recipe from Food.com.

Provided by jmyoung

Categories Asian

Time 50m

Yield 10 serving(s)

Number Of Ingredients 21

Ingredients

4 medium garlic cloves, 2 peeled and 2 finely minced
1 1/2 tablespoons ginger (minced or grated)
1/4 cup water
3 tablespoons unsalted butter
2 medium onions, chopped medium
1 red pepper, chopped
1 cherry pepper
1 teaspoon tomato paste
1/2 cup unsweetened dried shredded coconut
1 1/2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon chili flakes (pepperincino)
1/4 cup all-purpose flour
10 cups low sodium chicken broth
2 medium carrots, peeled and chopped coarse
2 medium celery ribs, chopped coarse
1 banana, very ripe, peeled (about 5 ounces)
8 skinless chicken thighs (about 1 1/2 pounds) or 8 skinless chicken legs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cilantro, minced, fresh

Steps:

Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.).
Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions, peppers and tomato paste, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 teaspoons ginger, curry powder, cumin, chili flakes, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth.
Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. With tongs, transfer the cooked chicken to a cutting board, cool slightly, and pull into bite-sized pieces.
Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot, add the reserved chicken, and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) sprinkle with the cilantro, and serve immediately.

Nutrition Facts : Calories 214.3, Fat 10.2, SaturatedFat 5.7, Cholesterol 55, Sodium 261.2, Carbohydrate 15.5, Fiber 2.7, Sugar 4.6, Protein 17.4

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to adjust the spice level to your liking.
If you don't have any Madras curry powder, you can substitute a blend of garam masala, turmeric, cumin, and coriander.
Be sure to simmer the soup for at least 30 minutes, or longer for a more flavorful broth.
Serve the soup with your favorite toppings, such as rice, yogurt, cilantro, or papadums.

Conclusion:

Spicy Mulligatawny Soup is a delicious and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its unique blend of spices and ingredients, this soup is sure to become a favorite in your household.