Mulligatawny
Description
This sweet and spicy, British-born soup features a heavy Indian influence with ingredients like coconut milk, lentils, and curry powders.
Ingredients
•
3 (5 ounce) skinless, boneless chicken breast halves
•
2 teaspoons chili powder
•
2 teaspoons salt, divided
•
3 tablespoons coconut oil
•
4 medium carrots, diced
•
1 medium Granny Smith apple - peeled, cored, and sliced
•
1 medium onion, diced
•
2 stalks celery, diced
•
3 tablespoons minced garlic
•
2 tablespoons minced fresh ginger
•
4 cups chicken stock, or more as needed
•
1 1/2 cups coconut milk
•
1/2 cup dry red lentils
•
1 tablespoon red curry powder
•
1 tablespoon hot (Madras) curry powder
•
1 tablespoon ground cumin
•
1 tablespoon chopped fresh thyme
•
1 tablespoon hot English mustard
•
1 teaspoon ground cinnamon
•
1 teaspoon dried oregano
•
1 teaspoon ground coriander
•
1/2 teaspoon ground turmeric
•
1/2 teaspoon ground nutmeg
•
1/2 teaspoon cayenne pepper
•
1 bay leaf
•
4 tablespoons tomato paste
•
4 cups cooked rice
Directions
1
Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2
Preheat the oven to 400 degrees F (200 degrees C).
3
Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4
Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5
Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6
Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7
Spoon cooked rice into bowls and ladle soup over top to serve.