Chicken Mulligatawny Soup|Creamy,Hearty Delicious|Popular Indian Soup|How to make Mulligatawny Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can mimic creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based option; chickpeas are a cost-effective protein.

curry powder

🥗Healthier: fresh spices

💰Cheaper: store-brand curry powder

Fresh spices enhance flavor without additives.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter; water with seasoning is budget-friendly.

Heat 2 tablespoons ghee in a Dutch oven or heavy-bottom pan over medium-high heat.

Add 1 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced carrot; cook for 5-6 minutes.

Stir in 1 teaspoon curry powder, 1 teaspoon cumin powder, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon paprika, and salt to taste; cook for a couple of minutes.

Add 1/2 cup cubed tomato and cook for 1 minute.

Stir in 1/2 teaspoon turmeric, 1 teaspoon minced garlic, and 1 teaspoon minced ginger; cook for 1 minute.

Add 1 small green apple, peeled and diced, and 1 liter stock of your choice; mix everything and bring to a boil.

Lower the heat and simmer for 30-40 minutes or until the dal and rice are cooked.

In a separate bowl, mix 1 pound ground chicken with 1/4 cup chopped coriander, 1/4 cup chopped green onion, 1 teaspoon paprika, 1/4 teaspoon white pepper, and 1/4 cup egg white; season with salt to taste.

Form small meatballs and drop them into the simmering soup; cover and cook for 8 minutes, then flip the meatballs.

Adjust the thickness of the soup by adding 1 cup of stock if needed.

Add 1/2 cup half and half cream and a handful of spinach; mix gently and cover, cooking for another 7 minutes.

Garnish with a dollop of yogurt, chili flakes, and parsley flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens