Mulligatawny Soup

Mulligatawny is a traditional curry soup of Indian origin. There are many, many variations on the theme and the ingredients can range from the ones you’ll find in this recipe to coconut milk, legumes, rice, carrots, potatoes, lamb…the list goes on.

Ingredients

1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
Salt And Black Pepper To Taste
4 Tablespoons Butter
1 whole Medium Onion
3 cloves Garlic, Minced Finely
1/4 cup All-purpose Flour
1 Tablespoon Curry Powder
32 ounces, fluid Chicken Broth
2 cups Half-and-half
1 whole Granny Smith Apple, Peeled And Diced
1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
2 teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Cayenne Pepper (optional, For Spice)

Preparation Instructions

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

Sprinkle the diced chicken with salt and pepper, then cook the chicken in two tablespoons of butter until it’s golden brown and sizzling.

When the chicken’s done, remove it to a separate plate.

Add two more tablespoons of butter to the pot…

Then throw in garlic and diced onions.

Stir it around and cook until the onions are soft…

Then sprinkle in some flour.

Stir in the flour…

Then add a good tablespoon of curry powder.

Have I mentioned I’m mildly obsessed with curry?

I am.

It’s becoming a problem.

A delicious, dark golden yellow problem.

Stir the mixture in the pot and allow it to cook over medium-low heat for a good minute or so…

Then pour in a bunch of low-sodium (unsalted is even better) chicken broth.

Stir it around to combine, then cook it for about five minutes over medium heat.

After that, add half-and-half…

Stir it to combine, then cook for another five minutes

It’ll get thicker as it cooks. Yummy.

Next up, dump in the chicken.

And by the way: you can add whatever cooked chicken you might have on hand—shredded, diced, etc. You don’t have to cook it at the beginning if it’s already cooked.

Next up, peel a Granny Smith apple…

Then dice it up finely.

as many or as few as you’d like!

Then use your freaky, large alien hand to dump them into the soup.

know this is a totally bizarre ingredient. But it’s such a nice little touch.

Add salt, pepper, and—another weird ingredient—a little white or brown sugar.

I love a little sugar in my curry.

I’m bizarre.

Next, just cook the soup for another 5 to 10 minutes. Zat…eez EET.

Turn off the heat and just let it sit for 5 to 10 minutes or so before serving.

This is good, my friends. So quick! So flavorful!

So scrumptious.

Mmmm. This is definitely one of those dip-crusty-bread-in-the-bowl soups.

The flavor’s divine. Curry, of course. Creaminess. A tiny bit of sweet. A mild crunch of apples.

Bada bing.

You can spice things up with a little cayenne, freshen things up with some chopped cilantro on top of each serving…and there are any number of authentic ingredients that would make this soup more authentically Indian. But this version’s nice and simple.

And scrumptious.