Cool weather means soup. Unfortunately we haven’t had much cool weather this winter. We have had a non-winter winter. UGH!! But I do love soup and when I saw this lovely one from Madjur Jaffrey I knew I had to make it. It was delicious, NOT photogenic, but delicious.
Chicken Mulligatawny Soup
This is one of those dishes inspired by Anglo-Indian communities 300 years ago. A soup with all the Indian spices and ingredients but served at the beginning of the meal rather than as a meal. The name, mulligatawny, means pepper water.
The base is pureed red lentils and contains potatoes and chicken along with several wonderful spices.
- I cup red split lentils 5 cups chicken stock
- 1/2 tsp ground tumeric
- 1 medium potato
- 5 cloves garlic, peeled
- 1 1/2″ cibe ginger, peeled and coarsely grated
- 1 1/4 cups water
- 1 large boneless chicken breast or thigh (2)
- 1 1/4 tsp salt, divided
- Freshly ground black pepper
- 3 TBS vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/8 – 1/4 tsp cayenne
- About 1 TBS lemon juice
Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree’d soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes. IF too thick thin with stock.
I served mine with some Basmati rice on the side and it added enough to make it a very filling meal all by itself.
Delicious. It was plenty for me for 3 meals for lunch. Definitely a repeat – often!
The recipe is from Jaffrey’s Indian Cooking page 39.
What else is on the PotLuck table this week? Check it out at I Heart Cooking Club.