Make Ahead

Curried Chicken Mulligatawny Soup

August 21, 2014
3 Ratings
  • Serves 6 - 8
Author Notes

Curried chicken 'Mulligatawny' soup varies from recipe to recipe but this light and flavorful combination is our family favorite. My mother found the original recipe years ago in the Clay Cookery book and it was an instant success. Through the years I've adapted the recipe to add more Indian flavors. Made in only one pot and customized to your individual taste with a wide array of garnishes, the soup is a treat to both the cook for it's simplicity and your palate for it's wonderful spices. —Food vs Plate

What You'll Need
  • Curried Soup
  • 3-4 pounds bone-in chicken breasts
  • 1-1/2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 2-1/2 teaspoons ground turmeric
  • 1-1/2 teaspoons kosher salt
  • 5 whole cloves
  • 1/4 teaspoon dried red pepper flakes
  • 1 large yellow onion, cut in thin rings
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 4+2 cups low sodium chicken broth
  • 1 can chickpeas, drained
  • 1/4 teaspoon whole cumin seed
  • 1/2 teaspoon canola oil
  • Garnishes
  • 1/2 cup shredded unsweetened coconut, lightly toasted
  • 1/2 cup roasted peanuts, chopped
  • 1/2 cup raisins
  • 1 lemon, cut into 8 wedges
  • 1/2 cup Major Gray Apricot Chutney
  • 1/2 cup plain yogurt
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  1. The original recipe is cooked in a clay pot but any large dutch oven will work. If you're using a clay pot, soak the top and bottom of the clay cooker in water for at least 15 minutes, then drain.
  2. In a small bowl combine the coriander, turmeric, cumin, salt and cloves. Set aside. Cut the onion slices thinly, mince the garlic and grate the ginger.
  3. Remove the skin from the chicken breasts and arrange them slightly overlapping in the clay cooker (or dutch oven if you're not using the clay pot). Sprinkle the spices over the chicken. Cover the chicken with the onion slices, garlic and ginger. Pour 4 cups of chicken stock over everything, cover tightly and place in a cold oven. Set the temperature to 400 degrees.
  4. Cook for 2-1/2 hours. Remove the chicken pieces from the soup and debone the meat. Return the meat to the soup. Add 2 more cups of chicken broth and half the can of the drained chickpeas. Mash the remaining chickpeas coarsely and add them to the soup also.
  5. Toast the 1/4 teaspoon of cumin seeds in a small skillet over medium high heat for 1 minute. Add 1/2 teaspoon of canola oil to the skillet and continue to toast the spice for another minute. Watch carefully! The cumin can burn quickly. You want to add a toasty taste so if you feel the seeds are done before the minute is up, remove them. Add the toasted cumin to the soup. Replace the top and put it back into the oven for another 30 minutes.
  6. Place all the garnishes in separate bowls arranged around the table so everyone can customize their soup with the garnishes of their choice.
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