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.
- 4 T. Olive oil, divided
- 2 whole medium carrots, cleaned and thin sliced
- 2 ribs celery, sliced
- ½ whole onion, chopped
- 3 cups chicken broth
- 4 tomatoes, rough chopped. Or 1 can tomatoes undrained
- 1 Gala apple, peeled, seeded and chopped
- ¼ C. long grain rice
- ¼ C. raisins
- 2 t. curry powder (nothing exotic here, for this I use just the standard curry mix found in grocery store spice isle)
- ⅛ t. grated fresh nutmeg
- 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.
Easy Mulligatawny Soup…It’s What’s for Dinner.
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