Recetas

Mulligatawny Soup is a flavorful Anglo-Indian dish that blends British and South Indian culinary traditions. Its name means “pepper water” in Tamil, and it typically features a fragrant broth with curry spices, vegetables, rice, and sometimes chicken or lamb, making it a hearty and comforting meal.

Cooking Time:
1 hour

Ingredients:

• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium apple, peeled and diced
• 1 ½ tsp curry powder
• 4 cups chicken broth
• 1 cup cooked rice
• 1 lb cooked chicken, shredded
• ½ cup coconut milk
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Recipe:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic; sauté until soft.
2. Stir in the carrots, celery, and apple. Cook for 5 minutes.
3. Add the curry powder and cook for another minute to release the aroma.
4. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in the cooked rice and shredded chicken; simmer for 10 more minutes.
6. Add the coconut milk and season with salt and pepper. Heat through without boiling.
7. Serve hot, garnished with fresh cilantro.