Satisfying, comforting and delicious. With raisins, apples, chicken, rice curry and vegetables, this soup delivers flavor. Sweet, tangy and savory, this recipe for Easy Mulligatawny should go on your “must try” list.
Mulligatawny soup is curry flavored of Anglo-Indian origin. Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, (Thank you Wikipedia).
I’ve seen many recipes for Mulligatawny, each so different and unique, but none have tempted me to stray from this version that has evolved over the years into my stew-style meal.
Even though it bears the name of this Indian inspired dish, it may have purists weeping “what has she done with my mulligatawny,” but nonetheless it is one of the most flavorful and beloved soups in my database.
A curried broth plays host to sliced carrots, sauteed onions and celery, raisins, chopped apples and chunks of tomatoes. Bright with color, dancing with flavor and thickened with rice this soup becomes irresistible.
What I find amazing is that the combination of seasonings and vegetables certainly compliment one another, but with each bite stand alone and announce their flavorful contribution to this classic Fall soup. This is an easy recipe, just a lot of dicing and slicing. Let’s take a look.
Easy and hearty.
- 4 Tablespoons .Olive oil divided
- 2 medium carrots cleaned and thin sliced
- 2 ribs celery sliced
- 1/2 onion chopped
- 3 cups chicken broth
- 4 tomatoes rough chopped. Or 1 can tomatoes undrained
- 1 Gala apple peeled, seeded and chopped
- 1/4 Cup long grain rice
- 1/4 Cup raisins
- 2 teaspoon curry powder nothing exotic here, for this I use just the standard curry mix found in grocery store spice isle
- 1/8 teaspoon fresh nutmeg grated
- 2 chicken breast halves cubed and sauteed
- Fresh cilantro for topping
- Salt and pepper to taste
In a Dutch oven heat 2 tablespoons olive oil on medium high. Add carrots, onions and celery and saute until tender.
Add broth, tomatoes, apple, uncooked rice, raisins, curry powder, nutmeg, salt and pepper. Simmer until rice is tender, about 20 minutes.
Meanwhile in a fry pan, salt and pepper and saute cubed chicken in remaining olive oil just enough until no longer pink inside and starting to brown.
Add chicken to Dutch oven and heat through. Adjust spices if needed.
Ladle into bowls and top with fresh cilantro.
Looking for more Indian Inspired Soup Recipes? Take a look at:
Easy Mulligatawny Soup …It’s What’s for Dinner.
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