Mulligatawny Soup

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  • 2 tablespoons vegetable oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces and patted dry
  • 1 Granny Smith apple, peeled, cored and chopped
  • 3/4 cup chopped onion
  • 3/4 cup each chopped carrot and celery
  • 2 tablespoons minced ginger
  • 1/2 cup chopped red pepper
  • 2 tablespoons flour
  • 1-2 tablespoons curry powder
  • 2-3 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 cup heavy cream


Heat 1 tablespoon oil in a Dutch oven over medium heat.
Season chicken with salt and pepper and sauté for about 4 minutes.
Remove from pan.
Add remaining oil to pan and heat.
Add apple, onion, carrot, celery, ginger and red pepper. Sauté for about 5 minutes, stirring frequently.
Add flour and curry powder.
Cook for about 1 minute.
Stir in 2 cups broth and tomato paste. Simmer for 15 minutes.
Correct seasonings and add more broth if desired.
Add chicken and cream and continue cooking for 5 minutes.
Serve over white rice.

Suggested garnishes include chopped peanuts, cilantro and/or mango chutney.
Recipe from Central Market Poulsbo - Culinary Resource Center
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