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Chicken Mulligatawny

You may have noticed that there is no Culinary Fundamentals post today. I apologize. The holiday season is becoming extremely hectic and I have no time to come up with a from-scratch recipe for you just this minute. I am having a lot of fun with the series, so I am not giving up just yet, so stay tuned for more in the New Year!

Today I thought I would offer just a quick recipe for a very warming and comforting soup.

On those chilly winter nights when you need something quick and easy but tasty and maybe just a little more than plain, this soup is for you. With a vibrant blend of spices, vegetables and accoutrement, it makes for a tasty addition to your soup repertoire.

Don’t be afraid of the amount of spices in this blend, it really does give the soup that full flavour. If you don’t want it too spicy, simply leave out the cayenne and chile flakes and you should be fine!

One Year Ago: Christmas Baking Part II

Chicken Mulligatawny

Yield: 2 litres
Prep Time: 20 minutes
Cooking Time: 1 hour and 15 minutes.

2 tbsp butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 granny smith apple (or other tart apple), peeled, cored and diced
1″ piece fresh ginger, finely minced
2 cloves garlic, grated or minced
1 tsp cumin
1 tsp ground coriander
1 tsp tumeric
1 Tbsp curry powder
1/4 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2-1 tsp crushed chiles (optional, if you want it spicy. Adjust to taste.)
1 cup brown rice
1 400ml can coconut milk (shake the can well before opening)
1 1/2 litres chicken stock, low sodium
1 14oz can diced tomatoes or 1/2 lb. fresh diced tomatoes, seeded and peeled
2 precooked chicken breasts, diced
juice of one lemon
salt to taste
sour cream and cilantro to garnish (optional)

1. In  a large stock pot, melt butter over medium heat. Add vegetables, apple, ginger and garlic and sauté until translucent.
2. Add spices and rice, stir and cook 2 minutes.
3. Pour in stock, tomatoes and coconut milk. Stir and bring to boil. Lower to a simmer and cook for one hour, stirring every ten minutes or so to prevent the rice from burning.
4. Add chicken breasts 15 minutes before done and finish with lemon juice to enliven the flavours.
5. Garnish with sour cream and chopped cilantro if desired.

Similarly delicious recipes from other blogs:

Chicken Curry Salad on Simply Recipes
Curry Puffs on Rasa Malaysia
Thai Spiced Pumpkin Soup on 101 Cookbooks
Spicy Red Lentil and Tomato Soup on Andrea’s Recipes
Mandy (Spicy Chicken and Rice) on Arabic Bites

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