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Chicken Mulligatawny Soup

Web20.Chickens's picture
Ingredients
  Butter 2 Tablespoon
  Onion 1⁄2 , finely chopped
  Carrots 2 , finely chopped
  Cumin 1⁄2 Teaspoon, ground
  Ground cumin 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Cloves 1⁄2 Teaspoon, ground
  Plum tomatoes 14 Ounce, canned (With Their Juices, 2 Cups)
  Canned plum tomatoes with juice 14 Ounce (2 Cups)
  Chicken breasts 1 1⁄2 Pound (2 Whole Skinless, Boneless)
  Skinless boneless chicken breasts 1 1⁄2 Pound (2 Whole Breasts)
  Water 3 Cup (48 tbs)
  Whole leaf spinach 10 Ounce, frozen chopped or thawed (1 Package)
  Frozen chopped spinach 10 Ounce (Or Thawed, 1 Package, Whole Leaf)
  Salt To Taste
  Black pepper To Taste, freshly ground
  Freshly ground black pepper To Taste
  Plain yogurt 1 Cup (16 tbs) (Regular Or Low-Fat)
  Curry powder 2 Teaspoon
Directions

GETTING READY
1) Cut the chicken breasts into 1/2 inch cubes.

MAKING
2) In a large saucepan, saute the onion and carrots in the butter over a medium heat, then simmer covered over a low heat for about 5 minutes until tender.
3) Stir in the curry powder, cumin, cloves, tomatoes and their juices, then simmer over a low heat for 5 minutes.
4) Stir in the water and spinach, bring to a simmer, then stir in the chicken and simmer gently over a low heat for 3 minutes until the chicken thoroughly cooked.
5) Season to taste with salt and pepper and turn off the heat.
6) Whisk 1/2 cup of the hot soup into the yogurt to temper it, then stir into the hot soup, until blended.
7) Turn off the heat and adjust the seasoning.

SERVING
8) Laddle into the soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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