Chicken Mulligatawny Soup

Chicken Mulligatawny Soup


14 people made this

About this recipe: This Indian inspired soup is mildly curried. Chicken and rice is heated in a pureed vegetable soup base. It's the perfect soup that will keep you warm throughout the winter. Serve with naan bread, if desired.

Andrew Chinn

Serves: 6 

  • 50g butter
  • 30g sliced onion
  • 30g sliced carrots
  • 30g chopped celery
  • 35g chopped green pepper
  • 1 apple, peeled, cored and sliced
  • 225g chicken breast meat, chopped
  • 4 tablespoons plain flour
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground mace
  • 4 whole cloves
  • 1 tablespoon chopped fresh parsley
  • 250g tinned whole plum peeled tomatoes
  • salt and pepper to taste
  • 160g cooked white rice
  • 1.2 litres beef stock

Prep:25min  ›  Cook:1hr45min  ›  Extra time:2hr10min  ›  Ready in:4hr20min 

  1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple and chicken. Cook until browned.
  2. Stir in flour, curry powder, mace, cloves, parsley and tomatoes. Cover and simmer 1 1/2 hours.
  3. Take chicken out, set aside and strain vegetables from stock. Return chicken to pot.
  4. Using a liquidiser, puree vegetables. Return to soup. Season to taste with salt and pepper.
  5. Add rice and boiling stock and serve.

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