This Mulligatawny recipe 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 its interesting history and Food Reference about this recipe. There’s some pretty interesting facts in there. Such as two translation for the word Mulligatawny are “pepper soup” and “pepper broth”.
Which is very interesting to me, because I don’t really put much pepper in this soup, It kinda makes me wonder if I’ve been doing it wrong. From what I understand this soup originated in India. It being a curried soup, it’s not really surprising.
If you’ve never had the pleasure of eating a curry sauce, you’ll be in for a treat. Even though this isn’t a curry sauce, it’s more of a broth, you’ll still understand how wonderful the elegant flavors can really spice things up. Not spicy in a bad way either!
- 1 stick butter
- 3 chicken breasts (boneless, skinless, diced) or use canned
- 6 cloves garlic (minced)
- 2 medium onions (diced)
- 1/2 cup all-purpose flour
- 2-3 tbsp curry
- 8 cups chicken broth
- 2 cups coconut milk (or regular milk)
- 3-5 granny smith apples
- salt and pepper to taste
- Saute chicken in butter until golden brown.
- Add garlic and onion to the pan, cook for several minutes until sauteed 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!
- *Serve this over a bed of rice, if you like! Mix your own curry blend right at home!
Don't peel the apples until the directions tell you to. This will allow you to have nice green apples in this delicious curry soup instead of apples that have turned brown.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 521Total Fat 39gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 10gCholesterol 92mgSodium 1449mgCarbohydrates 29gFiber 3gSugar 12gProtein 18g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
Another favorite curried recipe is my Curried Quinoa Recipe.
I also put up a recipe to mix your own curry seasoning! Curry is a bunch of different spices and herbs mixed together. The ingredient that give curry it’s color is turmeric. That bright yellowish orange color is so fantastic in turmeric. It’s used widely to color food, and even makeup, believe it or not!
Furthermore, I also wrote a post on dehydrating turmeric. If you’d like to find out how to do that. Turmeric is widely used for its anti-inflammatory properties. Although, it’s hard to eat enough turmeric in food to get what doctors say the recommended dosage is. So many people end up taking it as a supplement!
In the future, I hope to create more recipes using curry. I hope you’ll come back to see more of my cool recipes!
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