During the British Raj, between 1858 and 1947, the fussy British colonists and
soldiers were steadfastly determined to eat according to their traditions. This required that a soup course be part of the dining experience.
Technically, there isn’t an Indian soup, so the resourceful Indian cooks invented one – a watered down version of milagu thanni or literally pepper water. The British, not overly precious about getting the local Tamil pronounciation right, nicknamed the soup Mulligatawny. As it is known today.
The soup is derived from an Indian sauce recipe and is most often served with rice. Mulligatawny can be made from chicken or lamb broth, fried onions and curry powder.
So, crack out the curry powder and the last of the crispy Autumn apples and make this heart-warming, spicy, sweet and satisfying Chicken Mulligatawny soup from the #SoupedUp Kitchen.
Our version is wonderfully adaptable for vegetarian and texture modified diets. Refer to dietary suitability below.
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
1. In a large soup pan, melt the butter. Saute celery, onion and carrots until tender.
2. Stir in flour and curry powder and cook for 3 minutes.
3. Stir in stock, bay leaves, raisins, thyme, apple, lemon rind, salt and pepper.
4. Cover and simmer gently for 25 minutes.
5. Stir in rice and chicken and simmer until rice is tender and chicken is cooked.
6. Before serving, remove bay leaves and stir in the milk.