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.
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)
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.
