Indian Mulligatawny Soup Recipe

Summary

Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Vegetable oil1 Tablespoon
 Onions2 , chopped
 Green apple1 , cored, peeled and chopped
 Garlic1 Clove (5 gm), crushed
 Lemon juice2 Tablespoon
 Curry powder1 Tablespoon
 Brown sugar1 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Ground coriander1⁄4 Teaspoon
 Flour2 Tablespoon
 Chicken stock3 1⁄2 Pint (8 Cups, 2 Liters)
 Boneless chicken breast/Boneless chicken thigh fillets1 Pound, cut into 1/2 inch cubes (500 Gram)
 Rice2 1⁄2 Ounce (1/3 Cup, 75 Gram)
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1890 Calories from Fat 396

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 9.5 g47.5%

Trans Fat 0.1 g

Cholesterol 313.5 mg

Sodium 2730.4 mg113.8%

Total Carbohydrates 204 g68.1%

Dietary Fiber 17 g68.2%

Sugars 58.5 g

Protein 161 g321.7%

Vitamin A 8.5% Vitamin C 147.5%

Calcium 36.6% Iron 83.3%

*Based on a 2000 Calorie diet

Directions

1. Heat oil in a large saucepan over a medium heat, add onions, apple and garlic and cook, stirring, for 5 minutes or until onions are tender. Add lemon juice, curry powder, sugar, cumin and coriander and cook over a low heat, stirring, for 10 minutes or until fragrant.
2. Blend flour with a little stock and stir into curry mixture. Add chicken, rice and remaining stock to pan and stirring constantly, bring to the boil. Reduce heat, cover and simmer for 20 minutes or until chicken and rice are cooked. Season to taste with black pepper.
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