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Indian Mulligatawny Soup

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Ingredients
  Vegetable oil 1 Tablespoon
  Onions 2 , chopped
  Green apple 1 , cored, peeled and chopped
  Garlic 1 Clove (5 gm), crushed
  Lemon juice 2 Tablespoon
  Curry powder 1 Tablespoon
  Brown sugar 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Flour 2 Tablespoon
  Chicken stock 3 1⁄2 Pint (8 Cups, 2 Liters)
  Boneless chicken breast/Boneless chicken thigh fillets 1 Pound, cut into 1/2 inch cubes (500 Gram)
  Rice 2 1⁄2 Ounce (1/3 Cup, 75 Gram)
  Freshly ground black pepper To Taste
Directions

1. Heat oil in a large saucepan over a medium heat, add onions, apple and garlic and cook, stirring, for 5 minutes or until onions are tender. Add lemon juice, curry powder, sugar, cumin and coriander and cook over a low heat, stirring, for 10 minutes or until fragrant.
2. Blend flour with a little stock and stir into curry mixture. Add chicken, rice and remaining stock to pan and stirring constantly, bring to the boil. Reduce heat, cover and simmer for 20 minutes or until chicken and rice are cooked. Season to taste with black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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