Chicken Mulligatawny Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1/2 | |
| Carrots | 2 | |
| Cumin | 1/2 Teaspoon (Curry powder - 2 teaspoons) | |
| Cloves | 1/2 Teaspoon (Curry powder - 2 teaspoons) | |
| Plum tomatoes | 2 Cup (16 tbs), canned (Curry powder - 2 teaspoons) | |
| Chicken breasts - 2 whole skinless, boneless (about 1 1/2 pounds total) | ||
| Water | 3 Cup (16 tbs) (Curry powder - 2 teaspoons) | |
| Whole-leaf spinach - 1 package (10 ounces) frozen chopped or thawed | ||
| Salt | 1 To taste (Curry powder - 2 teaspoons) | |
| Black pepper | 1 To taste (Curry powder - 2 teaspoons) | |
| Regular or low-fat plain yogurt - 1 cup | ||
Directions
GETTING READY
1) Cut the chicken breasts into 1/2 inch cubes.
MAKING
2) In a large saucepan, saute the onion and carrots in the butter over a medium heat, then simmer covered over a low heat for about 5 minutes until tender.
3) Stir in the curry powder, cumin, cloves, tomatoes and their juices, then simmer over a low heat for 5 minutes.
4) Stir in the water and spinach, bring to a simmer, then stir in the chicken and simmer gently over a low heat for 3 minutes until the chicken thoroughly cooked.
5) Season to taste with salt and pepper and turn off the heat.
6) Whisk 1/2 cup of the hot soup into the yogurt to temper it, then stir into the hot soup, until blended.
7) Turn off the heat and adjust the seasoning.
SERVING
8) Laddle into the soup bowls and serve immediately.
1) Cut the chicken breasts into 1/2 inch cubes.
MAKING
2) In a large saucepan, saute the onion and carrots in the butter over a medium heat, then simmer covered over a low heat for about 5 minutes until tender.
3) Stir in the curry powder, cumin, cloves, tomatoes and their juices, then simmer over a low heat for 5 minutes.
4) Stir in the water and spinach, bring to a simmer, then stir in the chicken and simmer gently over a low heat for 3 minutes until the chicken thoroughly cooked.
5) Season to taste with salt and pepper and turn off the heat.
6) Whisk 1/2 cup of the hot soup into the yogurt to temper it, then stir into the hot soup, until blended.
7) Turn off the heat and adjust the seasoning.
SERVING
8) Laddle into the soup bowls and serve immediately.
Chef
