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Chicken Mulligatawny Soup
A creamy south Indian soup made up of chicken, vegetables, lentils, and curry spices.
servings: 6
total time: 1 hour
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 ribs of celery, diced
- 2 TBSP flour
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- salt & pepper
- 6 cups water
- 1 bay leaf
- 8 ounces boneless skinless chicken breast, small cubed
- 1 cup brown lentils
- 1 medium apple - peeled, cored, and grated
- 1/2 cup heavy cream
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Directions
- Melt the butter in a dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until vegetables are softened, 6 to 7 minutes.
- Add the flour, cumin, ginger, garlic, turmeric, cinnamon, coriander, cayenne, 1 tsp salt, 1/2 tsp pepper. Stir until thoroughly combined.
- Add the water and bay leaf and use a wooden spoon to scrape the bottom of the pan to remove and stuck on bits. Bring to a boil then reduce heat to low and simmer 15 minutes.
- Add the chicken, lentils, and apple. Increase the heat to medium-high and bring to a boil.
- Reduce heat to medium-low and cover the dutch oven with a lid. Cook, stirring occasionally, until lentils are tender and chicken is cooked through, about 25 minutes.
- Stir in the heavy cream and cook until heated through. Season with additional salt & pepper if necessary.
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