Name: Chicken Mulligatawny Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 tablespoon vegetable oil; 1 onion (diced); 2 cloves garlic (minced); 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon ginger powder; 1/4 teaspoon cayenne pepper ((optional, for added heat)); 1 lb boneless (skinless chicken breast, diced); 4 cups chicken broth; 1 can diced tomatoes (14 oz); 1/2 cup red lentils; 1/2 cup coconut milk; Salt and pepper (to taste); Fresh cilantro (chopped (for garnish)); Cooked rice ((optional, for serving))

Chicken Mulligatawny Soup

Chicken Mulligatawny Soup is a flavorful and spicy soup that originated in Indian cuisine. It typically consists of chicken, vegetables, lentils, and a blend of spices like curry powder, cumin, and coriander. This soup has a rich, aromatic broth and is often finished with a touch of coconut milk for a creamy texture.

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Prep Time 20

Cook Time 40

Total Time 1

Course Lunch

Cuisine Asian, Indian

Servings servings

Calories 340 kcal

Ingredients

1 tablespoon vegetable oil
1 onion diced
2 cloves garlic minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ginger powder
1/4 teaspoon cayenne pepper (optional, for added heat)
1 lb boneless skinless chicken breast, diced
4 cups chicken broth
1 can diced tomatoes 14 oz
1/2 cup red lentils
1/2 cup coconut milk
Salt and pepper to taste
Fresh cilantro chopped (for garnish)
Cooked rice (optional, for serving)

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Instructions

Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and stir for another minute.
Stir in the curry powder, cumin, coriander, turmeric, ginger, and cayenne pepper. Cook for another minute until fragrant.
Add the diced chicken breast to the pot and cook until browned on all sides, about 5-7 minutes.
Pour in the chicken broth, diced tomatoes (with their juices), and red lentils. Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the lentils are tender and the chicken is cooked through.
Stir in the coconut milk and season the soup with salt and pepper to taste. Let it simmer for another 5 minutes to blend the flavors.
Serve the Chicken Mulligatawny Soup hot, garnished with fresh cilantro. You can also serve it over cooked rice for a heartier meal.
Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 340kcal (17%)Carbohydrates: 24g (8%)Protein: 35g (70%)Fat: 12g (18%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 76mg (25%)Sodium: 946mg (41%)Potassium: 1033mg (30%)Fiber: 9g (38%)Sugar: 5g (6%)Vitamin A: 208IU (4%)Vitamin C: 14mg (17%)Calcium: 90mg (9%)Iron: 6mg (33%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken, soup

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Chicken Mulligatawny Soup