Mulligatawny Soup

Western.Chefs's picture

Jan. 10, 2012


Fryer chicken 2 (cut into serving sized pieces)
Water 2 Quart
Salt 1 Tablespoon
Butter 6 Tablespoon
Turmeric 4 1/2 Teaspoon
Poppy seeds 3 Tablespoon
Coriander 3 Tablespoon
Cayenne 1 Dash
Coconut 1/2 Cup (8 tbs)
Onion 1 Medium , finely chopped
Garlic 3 Clove (15 gm) , minced
Flour 1 Cup (16 tbs)
Garbanzos 2 Cup (32 tbs) , cooked
Butter 2 Tablespoon
Cloves 4
Salt To Taste
Cayenne To Taste
Hot cooked rice 2 Cup (32 tbs)
Lemon slices 4



1. Take a pot and add water, chicken and salt and boil the mixture.

2. Cook on slow heat for about an hour until the chicken turns soft.

3. When done remove the chicken from pot, cool and separate meat from bones.

4. Save the stock.

5. Add butter to 2 cups chicken stock, soften it.

6. Stir in turmeric, poppy seeds, coriander, cayenne, coconut, onion, and garlic and cook until the onion turns tender.

7. Remove the mixture from heat and add flour and stir well.

8. Puree the garbanzo beans in the food processor and stir it into the soup.

9. Stir in chicken stock and meat and cook over low heat for 15 minutes.

10. Soften butter with cloves.

11. Remove coves before serving and stir in butter into the soup.

12. Season with salt and cayenne.


13. Serve the Mulligatawny soup hot.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 9240Calories from Fat 4766

 % Daily Value*

Total Fat 535 g823.1%

Saturated Fat 187 g935%

Trans Fat 0 g


Sodium 8131 mg338.79%

Total Carbohydrates 513 g171%

Dietary Fiber 98 g392%

Sugars 57 g

Protein 582 g1164%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet