Chicken Mulligatawny Soup

Photo: Sommer

Ingredients

3 tablespoons butter

1 medium onion, chopped

1 cup celery, chopped

2 carrots, chopped

2 apples, peeled and chopped

1 tablespoon freshly grated ginger

3 tablespoons flour

2 tablespoons curry powder

1/8 teaspoon cayenne pepper

2 litres chicken stock

1/2 cup basmati rice

1 pound boneless, skinless chicken breast, chopped

3/4 cup lite coconut milk

Salt and pepper

Preparation

Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.

Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.

Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes—or until the rice is tender and the chicken has cooked through.

Add the coconut milk and salt and pepper to taste.

Garnish with toasted almonds or cilantro!

Comments

Permalink Curt
September 23, 2010

I like diced apples in the mulligatawny too.

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About

The spices, coconut milk, green apples, and fresh ginger created a wealth of flavor usually only found in a curry that has cooked down all day. Mulligatawny Soup makes a wonderfully quick mid-week dinner and tastes just as good, if not better, on day two and three!