Wednesday, June 13, 2012

Mulligatawny Soup- A Classic Anglo-Indian soup

Mulligatawny Soup

1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
4 Tablespoons Butter
1 whole Medium Onion
3 cloves Garlic, Minced Finely
2 carrots, diced
                3 potatoes, diced
2/3 C. long grain rice
1/4 cup All-purpose Flour
1 Tablespoon Curry Powder
32 ounces, Chicken Broth
2 cups Half-and-half
1 whole Apple, Peeled And Diced
1 Tablespoon Sugar (white Or Brown)
2 teaspoons Salt
1/2 tsp. Freshly Ground Black Pepper
    Note: Chicken can be pre-made, {frozen (which has been thawed)} or canned
Combine garlic, onion and spices. (curry powder,salt, pepper,sugar)
Melt butter in large skillet over medium-high heat. Add chicken , and flour and saute until lightly browned on all sides.
Transfer chicken to stockpot. Drain all but 1 tablespoon fat from skillet. Add potatoes, carrots, and spice mixture and blend well.
Add chicken stock and cook over low heat, stirring constantly, until vegetables are tender,
about 30 minutes.
Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
When chicken is cool enough to handle, cut meat into bite-size pieces.
Return chicken to soup and blend in apples. Simmer 10 minutes.
Stir in  cream.


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