This mulligatawny is more than soup — it’s the ultimate one-bowl meal. It’s base is curry most often made with chicken, vegetables, apples, and rice; but has many variations. Some recipes add Red Potatoes, Corn Raisins, Pistachios, slivered almonds, 15 ounce Tomato Sause and lemon zest, coconut milk, or chick peas.
Ingredients
3 tablespoons butter 1 tablespoon extra virgin olive oil 1 large onion, chopped (2 cups) 2 ribs celery, chopped (1 cup) 2 carrots, chopped (1 cup) 2 bay leaves 4 teaspoons curry powder (check for taste depends on quality of curry may need more) 1 1/4 lb. boneless, skinless chicken thighs, trimmed of visible fat (or chicken Breast) 3 cups Chicken Stock 1 cup water 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt) 1/4 cup uncooked basmati rice 2 tart apples (Granny Smith, Cripps Pink, Winesap, Braeburn, or Courtland.), cored, peeled, and chopped (2 cups) 1/4 cup heavy Cream 1/4 cup plain yogurt, for garnish 1 tablespoon minced chives for garnish Directions
Sauté the aromatics.
Heat butter and olive oil on medium high heat in a large (4 to 5 quart), thick-bottomed pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat.
Add the chicken thighs and stir to coat with the curry mixture. Add the stock and water to the pot. Add the salt. Bring to a simmer and reduce the heat to maintain a simmer. Cover and cook for 20 minutes.
Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or so, until they are cooked through.) Place on a cutting board and allow to cool to the touch.
Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.
Shred the chicken, return it to the soup, and add cream: While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more. Then stir in the cream.
Serve with yogurt and chives. Makes 4 to 6 servings. Notes: For vegetarian mulligatawny soup, use chickpeas instead of chicken and oil instead of butter. For dairy free mulligatawny soup, use coconut milk instead of cream and oil instead of butter. You can also substitute potatoes or turnips instead of apples, and lentils instead of rice.
