Chicken Noodle Soup
Mulligatawny Chicken Soup
Mulligatawny translates to mean "pepper water" and this is an anglicized Indian dish. There are many different versions of mulligatawny, including beef and chicken versions, but most are made with curry and chicken. Coconut milk and apples are also popular ingredients. You can use regular curry powder or Madras curry powder in this mulligatawny recipe. Madras curry powder adds a pleasant fiery heat to the dish if you want to spice this soup up. You can also add a sliced red or green chili pepper, although this is optional because it does make the chicken soup extra hot.
Unlike with many chicken soup recipes, chicken thighs are used in this mulligatawny soup recipe rather than chicken breasts or a whole chicken. Chicken thighs are tender and full-flavored. Their taste is able to stand up to the spicy curry flavor in this soup, making them an ideal ingredient.
If you like Indian dishes, you will enjoy this tasty soup recipe. A lot of people have sampled hundreds of Indian recipes but not an Indian soup. Since this is an English version of an Indian dish it is not authentically Indian but the curry flavors are great nonetheless and you will certainly enjoy the combination of flavors in this chicken soup recipe. The cider gives the soup a rich sweetness, as does the apple, and the dill, cilantro and curry powder give it a wonderfully aromatic taste.
Curried Chicken Soup with Apple and Yogurt
Ingredients -
1 cup plain yogurt
1 cup peeled, chopped apple
⅓ cup dried lentils
8 chicken thighs
1 tablespoon vegetable oil
3 cups apple cider
2 tablespoons curry powder
2 finely diced onions
1 teaspoon dried dill
1 chili pepper, sliced (optional)
Salt and cayenne pepper, to taste
1 sliced carrot
2 chopped celery ribs
3 cups water
1 lb peeled, chopped potatoes
12 sprigs fresh cilantro, to garnish
2 oz grated coconut, to garnish
Preparation:
Add the vegetable oil to a big pot over a moderate heat.
Saute the chicken, celery, onions, curry powder and carrot for 15 minutes.
Add the water, salt, cayenne pepper, lentils, chili pepper and cider and cover the pot.
Simmer to soup for half an hour.
Add the dill and potatoes and cook covered for 15 minutes or until the potatoes are soft.
Stir in the yogurt and apples.
Serve the soup garnished with the coconut and cilantro.
(Serves 4)
Photo Description:
This aromatic and delicious chicken soup makes a nice change from the chicken noodle soups you might normally make and it has a real fiery kick which is great if you want something soothing, warming and invigorating. Mulligatawny soup is an English version of an Indian soup and there are hundreds of different recipes for it. You might like to add your own favorite ingredients, perhaps some different vegetables or another garnish. Slivered almonds are also a good garnish for this soup, instead of the coconut. You might even like to add some beef or steak to this mulligatawny soup, in addition to the chicken.
Mulligatawny Chicken Soup
Nutritional Info:
Calories (kcal): 578
% Calories from Fat: 25.6%
% Calories from Carbohydrates: 48.3%
% Calories from Protein: 26.1%
Per Serving Nutritional Information:
Total Fat (g): 17g 26%
Saturated Fat (g): 7g 37%
Monounsaturated Fat (g): 5g 21%
Polyunsaturated Fat (g): 2g 11%
Cholesterol (mg): 122mg 41%
Total Carbohydrate (g): 71g 24%
Dietary Fiber (g): 12g 48%
Protein (g): 38g 77%
Sodium (mg): 199mg 8%
Potassium (mg): 1792mg 51%
Calcium (mg): 172mg 17%
Iron (mg): 6mg 35%
Zinc (mg): 5mg 31%
Vitamin C (mg): 67mg 112%
Vitamin A (i.u.): 5605IU 112%
Vitamin A (r.e.): 594RE 59%
Vitamin B6 (mg): 1.1mg 53%
Vitamin B12 (mcg): .7mcg 12%
Thiamin B1 (mg): .4mg 26%
Riboflavin B2 (mg): .5mg 28%
Folacin (mcg): 135mcg 34%
Niacin (mg): 12mg 58%
