Mulligatawny Soup

Mulligatawny Soup Recipe

By kimmy Published: September 25, 2014

• Yield: 8 Servings
• Prep: 10 mins
• Cook: 6 hrs 0 min
• Ready In: 6 hrs 10 mins

Ingredients

• 2 stalks celery finely chopped
• 2 carrots finely chopped
• 1 medium Granny Smith apple peeled and finely chopped
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 1/2 tsp curry powder
• 1 tsp ginger ground
• 1 tsp coriander ground
• 1 tsp cumin ground
• 1 tsp cardamom ground
• 1 tsp turmeric ground
• 1/8-1/4 tsp cayenne pepper
• 6 cups broth reduced-sodium
• 2 cups water
• 1 pound chicken breast halves, skinless, boneless, cut into bite-size pieces
• 2 tbsp flour
• 1 1/2 tsp curry powder
• 1 tbsp olive oil
• 1/2 cup basmati rice uncooked
• 1 cup coconut milk unsweetened light
• red pepper flakes crushed (optional)

Instructions

1. In a 4- to 5-quart slow cooker place celery, carrots, apple, onion, and garlic. Stir in 1 1/2 teaspoons curry powder, the ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper. Pour broth and the water over all in cooker.
   
2. Cover and cook on low-heat setting for 4 hours.
   
3. In a resealable plastic bag place chicken, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed.
   
4. In a large skillet brown coated chicken in hot oil over medium heat, stirring often. Add three to four ladles of the cooking liquid from the slow cooker to the skillet; stir until thickened and gravylike, scraping bottom of skillet to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on low-heat setting. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.
   

• Cuisine: Indian
• Skill Level: Easy