Mulligatawny is a chopped up version of the indian soup called Tamil. Tamil translates to pepper broth. Originally, it had chicken broth, onion, celery, apples, almonds, curry, coconut cream, chicken, and it was garnished with rice. See more about it’s interesting history and Food Reference. My mulligatawny recipe is filling and delicious!
A Husband’s Favorite
This is my husband’s most favorite thing that I cook. I make a gigantic stock pot of it, and there are rarely ever any leftovers. This is an amazing curried chicken soup. We love eating it when we feel ill. It substitutes the traditional chicken soup perfectly.
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- 1 stick of butter
- 3 boneless, skinless chicken breasts, diced
- 6 cloves of garlic, minced
- 2 medium onions, diced
- 1/2 cup all purpose flour
- 2-3 tbsp curry, to taste
- 8 cups chicken broth
- 2 cups coconut milk, or milk
- 3-5 granny smith apples, peeled and diced (directions will let you know when, so they don’t go brown before you get them in the soup)
- salt and pepper, to taste
- Rice, *optional
*Serve this over a bed of rice, if you like! Mix your own curry blend right at home!
- Saute chicken in butter until golden brown.
- Add garlic and onion to pan, cook for several minutes until sauted well.
- Sprinkle in the flour over this mixture and stir well.
- Add the curry, and stir well. (We like a lot of curry!)
- Turn the burner to medium high heat, and add the chicken broth and milk. Cook for about 5 to 10 more minutes, or until boiling.
- Peel and dice the apples. Add them to the pot.
- Cook for just a few more minutes.
- Add salt and pepper to taste. If it needs more curry add some more!
- Enjoy your delicious soup!
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