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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From Wikipedia: Mulligatawny is a type of Anglo-Indian soup. A literal translation from Tamil is pepper water ('Millagu' is pepper and 'Thanni' is water). Despite the name, Pepper itself is not a vital ingredient. Read more . Rice and noodles are commonly served in the soup; the real dish the Anglo-Indians call pepper water is closer to Tamilian rasam (pronounced Russ-um) than mulligatawny. Variations differ very much. Sometimes, the soup has a turmeric-like yellow color and is garnished with parsley and chicken meat, and is more soupy, which takes on its Anglo-Indian adaptation to be a thick, spicy meat soup Ingredients:
1 whole boneless skinless chicken breast (two halves) |
3 cups of homemade chicken broth, fat skimmed off |
1 medium onion minced |
1 stalk of celery minced |
1/2 of a green pepper minced |
1 green apple grated |
2 tablespoon of vegetable oil |
1/4 teaspoon of turmeric |
1/8 teaspoon of cayenne |
1/8 teaspoon of allspice |
1 tablespoon of curry powder |
1/2 teaspoon of cardamon |
1 large tomato, peeled and chopped |
1 teapoon of salt |
1 cup of cooked rice |
cilantro leaves chopped (a few sprigs for garnish) |
mint leaves chiffonade ( a few leaves for garnish) |
Directions:
1. Poach the chicken breast in the broth for 8 to 10 minutes.
2. Remove from broth (reserving stock). Cut chicken into small pieces.
3. Saute the onion, apple, celery and pepper in oil until wilted and soft.
4. Add seasonings, tomatoes, salt and chicken broth. Reduce heat and simmer for one hour. Add chicken pieces and cooked rice.
5. Cook over low heat five minutes more to bring up the temp on the chicken and rice.
6. Serve piping hot in wam bowls.
7. Alternately you could spoon rice into bowls first and ladle broth and chicken over the top. Garnish with chopped cilantro and mint leaves.
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