"Mulligatawny" The Indian chicken soup that will amaze you!
Ingredients
- 4 servings of chicken, thighs or breast but of course the thighs are tastier
- 1/2 cup split peas
- 1/4 cup olive oil
- 50 g butter
- 1 onion
- 2 carrots
- 2 sprigs of celery
- 2 tbsp chopped ginger
- 1 tbsp Garam masala
- 2 tbsp curry powder
- 1 bay leaf
- 1 apple
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup basmati rice
- Salt
- Coriander for serving and cashew nuts, optionally
Preparation
Put the split lentils in a bowl and cover with cold water. Let them soak for 30 minutes.
Dice the carrots and onion. In a pot heat the olive oil and melt the butter. Tip in the onion and carrots and stir until translucent, for about 5 minutes.
Chop the celery in small pieces and add it in the pot along with the ginger. Add the spices and the bay leaf and sauté.
Dice the apple and add it to the mixture. Stir for 2 minutes. Place the chicken on top after removing the skin.
Drain the split peas and add them in the pot. Stir well, pour the broth and season with salt. Simmer until the chicken is tender.
Meanwhile, prepare the rise. In a saucepan boil 2 cups of water with 1/2 tbsp of salt. When the water starts boiling, put the rice in and cook until soft. Drain and set aside.
When the chicken is soft, take it out of the pot, remove the bones and cut it into small pieces. Add the cream to the soup and stir.
If you don’t want to puree the soup in a blender, put the chicken back in the pot along with the rice, stir and serve with a spoonful of yogurt. In fact, in this case, you can omit the cream. You can mix the yogurt in the soup.
If you want it blended, which is my favourite version, puree the vegetables with the hand blender or in the food chopper and then add the chicken to the soup. Serve on a plate and put a tablespoon of basmati in the middle. Sprinkle with chopped coriander and cashews.
Source: https://cookeatup.com/en/quot-mulligatawny-quot-the-indian-chicken-soup-that-will-amaze-you/