Mulligatawny Soup

Mulligatawny Soup: The name of this chicken soup recipe derives from the Indian for ‘Pepper Water’, and this soup is just that. It is a great cure for a cold!

 

Mulligatawny Soup

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people

Ingredients

  • 4 chicken breasts
  • 1 turnip
  • 1 knob butter
  • 1 carrot
  • 1 onion
  • 1 tbsp hot curry powder
  • ½ tsp cloves
  • ½ tsp black peppercorns
  • 1 l bouillon veg stock
  • 1 handful sultanas
  • 1 oz long grain rice

Instructions

  1. In a large saucepan, casserole or Dutch oven, melt the butter and seal the whole chicken breasts. Remove the chicken and place on a plate to one side. 

  2. In the same pan over, a low heat, soften the chopped onion, diced carrot, diced turnip, cloves, black pepper and curry powder in the remaining butter and chicken juices for a few minutes, adding a little more butter if necessary. 

  3. De-glaze the pan by adding the stock and the bring to a simmer over a medium heat. 

  4. Add the sultanas and rice, then add the chicken breasts back into the pan. 

  5. If cooking on a hob, cover and simmer for 1 ¼ hours. If cooking on the BGE, cook it uncovered, indirect with some smoking wood (hickory works well) on a low heat between 105 deg C - 150 deg C (225-300 deg F) checking it every 20 minutes to make sure it doesn’t reduce. If the soup level drops, add a small amount of stock. 

  6. Remove the chicken from the soup, shred it, then put back in. 

  7. Season to taste, then serve immediately with fresh crusty bread. 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments