Mulligatawny is name that you may not know, but describes a soup and a curry flavor that you should know! At its most basic form, mulligatawny is an Indian-based, but British-influenced soup that came out of the era of British rule in India. “Pepper water” is the literal Tamil language translation, and there are so many recipes and variations out there—curry paste vs. curry powder, raisins vs. apples, chicken vs. lamb, lentils vs. rice, etc.
We love curry flavors at the Kelley house, so this soup already had my attention. I experimented with a previous recipe I had and came up with a version based on some of our other favorites. I love the rice in this because it soaks of the flavor too, the cumin & coriander, and the ginger adds another level of punch. Charlie’s not much on fruit in a dinner dish, but he didn’t have a problem at all with the delicious Granny Smith apples in this soup. They add a hint of sweetness that contrasts the heat of the curry.
Layering is the key to a great one-pan dish–you want to taste each ingredient in the dish without one overpowering the other. Because everything is cooked in the same pan, it’s essential that each ingredient have it’s moment in the sun, and it’s time to develop. This soup has so many layers to it, and you can taste each one.
This is a one-pan “homerun”(as described by Charlie-yahoo!) and perfect on a cool fall evening. Satisfying, full of wonderful spices, and layers of flavorful ingredients. No matter what this soup looked and tasted like back in the day or how it has varied over the decades, recipes are about making it your own-adjusting it to yours and your family’s tastes. Hope you enjoy this fall weather new favorite at our house.
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to season
- 2 skinless, boneless chicken breasts
- 3 stalks celery, chopped
- 2 large carrots, diced
- 1 onion, chopped
- 1 large garlic clove, minced
- 1/2 teaspoon fresh ginger, minced
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin seed
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 1/2 tablespoons flour
- 1 (32-ounce) container plus 1 (14.5-ounce) can low sodium chicken broth,
- 1/2 medium-sized Granny Smith apple, cored, peeled and chopped
- 1/4 cup uncooked Basmati rice
- 1/2 cup half-and-half, warmed
- In a large saucepan, heat oil over medium high. Season chicken breasts on both sides with salt and freshly ground black pepper. Reduce heat to medium and brown chicken for about 4 minutes on each side. (If chicken is still a little pink on the inside, it will finish cooking in the simmering stage). Remove chicken from pan and set aside.
- To the same pan, add celery, carrots, onions, garlic, and fresh ginger and saute until vegetables are just tender.
- Add in all remaining spices, sprinkle in flour, and stir well to coat. Cook for about 2 minutes more, stirring occasionally.
- Pour in chicken broth and blend well, scraping any floury bits that may have stuck to the bottom of the pan.
- Simmer on low for about 1/2 hour. While mixture is simmering, chop chicken breasts into bite-sized pieces and set aside.
- Add in apples, chopped chicken breasts, and rice and simmer for about 15 to 20 minutes more or until rice is tender and chicken is thoroughly cooked.
- Serve with desired amount of half-and-half pour into each serving.
- Naan bread is the perfect complement to this soup.