Mulligatawny Soup - Chicken & Vegetable Curry Soup - Food Wishes

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 butter and oil in a trusted soup pot over medium-high heat.

Brown boneless skinless chicken thighs, seasoning with salt, for 4-5 minutes on one side, then flip and brown the other side.

Remove browned chicken and let it cool on a plate before chopping it up.

Lower heat to medium and add the spice blend (curry powder, garam masala, ground cumin, black pepper, dry mustard, coriander, cayenne pepper) to the pot, cooking for about 30 seconds to toast the spices.

Add minced garlic and finely chopped fresh ginger, cooking for about 1 minute.

Add diced onions, celery, and carrots along with a pinch of salt, cooking for 3-4 minutes until onions are translucent.

Stir in tomato paste and cook for an additional 3 minutes.

Add cubed Yukon Gold potatoes, diced fresh tomato, and diced Granny Smith apples.

Add red lentils, a bay leaf, and tamarind paste to the pot.

Pour in 6 cups of homemade chicken broth and stir.

Bring to a simmer, then lower heat to medium-low to maintain a steady simmer for about 30 minutes.

After 30 minutes, add the chopped chicken back into the soup along with its juices and continue to simmer for another 20-30 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens