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East Indian Mulligatawny Soup

Meal.Mates's picture
East Indian Mulligatawney is a curried soup prepared with lots of pepper on a meat base. Finely chopped carrots, diced turnip and peeled tart apple are most important. The Indianized yet western version of East Indian Mulligatawney can be served with rice balls.
  Chicken 3 Pound, cut up (1 Piece)
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Rendered chicken fat 4 Tablespoon
  Diced turnip 1⁄3 Cup (5.33 tbs), peeled
  Carrot 1⁄3 Cup (5.33 tbs)
  Onion 1⁄3 Cup (5.33 tbs)
  Celery 1⁄3 Cup (5.33 tbs)
  Peeled tart apple 1⁄3 Cup (5.33 tbs)
  Rice flour 1 Tablespoon
  Curry powder 2 Teaspoon
  Chicken stock 6 Cup (96 tbs)
  Bay leaf 1
  Parsley sprigs 3
  Thyme sprig 1 Small
  Black peppercorns 6 , lightly crushed
  Whole cloves 2
  Minced bell pepper 1⁄4 Cup (4 tbs)
  Ground mace 1⁄8 Teaspoon
  Tomato sauce 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Teaspoon
  Lemon rice balls 1 Cup (16 tbs)

Sprinkle chicken with paprika, salt and pepper and saute a few pieces at a time in fat.
Remove and set aside.
Add vegetables and apple to pan; stir and cook until golden.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes, gradually add stock, and cook and stir until smooth.
Add chicken, bouquet garni, bell pepper and seasonings.
Cover, bring to boil and simmer until chicken is tender.
Remove chicken and cut meat into small pieces.
Set aside.
Strain broth, forcing as much pulp through sieve as possible.
Heat, adjust seasonings and add tomato sauce and sugar.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3834 Calories from Fat 2050

% Daily Value*

Total Fat 226 g348.1%

Saturated Fat 65.2 g325.9%

Trans Fat 0 g

Cholesterol 997.2 mg332.4%

Sodium 4014.2 mg167.3%

Total Carbohydrates 111 g36.9%

Dietary Fiber 14.6 g58.5%

Sugars 46.2 g

Protein 319 g638.5%

Vitamin A 258.8% Vitamin C 147.7%

Calcium 36.3% Iron 113.5%

*Based on a 2000 Calorie diet

East Indian Mulligatawny Soup Recipe