{"id":24823,"date":"2023-03-07T21:56:29","date_gmt":"2023-03-08T05:56:29","guid":{"rendered":"https:\/\/www.nourishdeliciously.com\/?p=24823"},"modified":"2025-10-24T11:47:08","modified_gmt":"2025-10-24T18:47:08","slug":"chicken-mulligatawny","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=24823","title":{"rendered":"Chicken Mulligatawny"},"content":{"rendered":"\n
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We\u2019re in for a bunch of rain\/snow this weekend. I\u2019ve stocked up the groceries to make all sorts of cozy meals again. Can’t believe its March and we are still dealing with this freezing weather. I know its normal for many parts of the U.S and the northern hemisphere, but here in California it has been unseasonably cold. Anyway Im here to share this cozy delicious soup\/stew if you need a warming bowl. <\/p>\n\n\n\n

The inspiration for this recipe is a riff of an Anglo-Indian dish, called Mulligatawny. Mulligatawny is a colonial dish invented by the Indian cooks\/servants during the British Raj of India. As the story goes the English colonist, who were used to having soup, asked for soup be made as a starter for their meals. The cooks made a somewhat chicken soup using locally available ingredients a.k.a spices and toned it down by adding cream and apples to suit the Colonist master’s taste who couldn’t handle the intense spices of Indian cuisine. That is the story behind this soup, or so I’ve been told. I love it because its a one pot dinner, to add heft I recommend cooking the rice separately and serving it topped with the soup. This way the rice does not soak up the broth of the soup. <\/p>\n\n\n\n

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Ingredient Highlights<\/h2>\n\n\n\n

Curry Powder<\/strong>: If you don’t have this spice mix its easy to make if you have well stocked pantry. Combine equal amounts of turmeric, ground cumin, ground coriander and garam masala. Use about a tablespoon of this mix in the recipe. <\/p>\n\n\n\n

Relish Topping<\/strong>: If you stock Indian style Mango or Lemon pickle, top your soup with a teaspoon of pickle, it delicious and elevates the flavors immensely. The other option is to make an Apple relish with a combination of grated apple, cilantro, spring onions, lemon juice and a little green chillies for heat. Both do a great job elevating the flavors and add a fresh component to the soup. <\/p>\n\n\n\n

Basmati Rice<\/strong>: A cup full of cooked rice adds some heft to make it a substantial meal. Add it to the soup while cooking or can be added later. If added during cooking you may need a little extra stock to thin out as the rice will thicken the soup. <\/p>\n\n\n\n

Coconut milk<\/strong>: To make the soup lighter I subbed coconut milk with cooked lightly mashed lentils. This adds thickness and that creamy texture like coconut milk, but without the richness of coconut + lentils are rich in protein. <\/p>\n\n\n\n

Chicken<\/strong>: You can use either skinless breast or thighs for this recipe. Once cooked we will shred the meat, so the pieces can be left whole of sliced in half. <\/p>\n\n\n\n

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Chicken Mulligatawny<\/h2>\n
<\/div>\n<\/span>Meera<\/span><\/span>\n
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